Spanish Tortilla With Sweet Potato & Herbs
This Spanish tortilla is a versatile 1-pan dish. Easily switch up the traditional ingredients as I did with this recipe to use what you already have on hand.
Ingredients
- ¼ cup + 2 tablespoons extra virgin olive oil
- ½ yellow onion, diced or substitute
- 1½ cups orange sweet potato and yukon gold potato, cubed small
- 1 teaspoon salt, divided
- 4 eggs
- ¾ teaspoon dried herbs
Instructions
- Heat a pan over medium heat and add the olive oil. Once warm, add the diced onion and cook for 2-3 minutes or until translucent.
- Add the cubed potatoes/sweet potatoes, and ½ teaspoon salt. Mix everything together and kind of press the potatoes down into the pan with a spatula so they’re all ‘sardined’ in there in the oil.
- Cover with a lid* and reduce heat to medium-low. Cook for 10 minutes or until the potatoes are fork-tender.*Although this isn't done in the traditional method, I prefer using a lid to help speed up the process of cooking the potatoes. Especially on days when I'm really hungry and those extra five or so minutes without a lid feel like forever.
- Whisk the eggs and add the other ½ teaspoon of salt, and the dried herbs in a bowl. Remove the cooked potatoes and onions out of the pan with a slotted spoon and shake off any excess oil. Add to the whisked egg mixture and stir together.
- Remove all but about 1 tablespoon of oil in the pan (see notes below) and bump up the heat to medium. Add the egg and potato mixture. Smooth it out to make sure it’s touching the edges of the pan, and then stir it in the middle until it starts to scramble then stop stirring. Cook for about 3-4 minutes and then run a rubber spatula along the edges to make sure it will lift out with ease.
- Remove the skillet from the heat, put a plate face down on top of the pan and then flip it onto the plate before sliding it back into the pan. Cook another 2 minutes, remove from the heat and serve immediately.
Notes
Use the leftover olive oil to make a homemade vinaigrette that you can serve on a salad alongside this dish. The oil has a lot of flavor since it's been infused with the onions and potatoes.
Make sure your potatoes are cut into small cubes. The larger the pieces, the longer the cooking time.
This recipe feeds about 2-3 people.
No orange sweet potatoes? - sub another variety or use carrots, winter squash, or only Yukon gold potatoes (this is how it's traditionally made and it's delicious!)
No yellow onion? - use white onion or you could also use red onion or a large shallot