Sweet Potato Spanish Tortilla | Recipes | Cook For Your Life

Sweet Potato Spanish Tortilla

4
Rated 4 out of 5
4 out of 5 stars (based on 46 reviews)
Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 30 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

Tortilla Española is one of Spain’s most beloved national dishes. Maybe because it’s nothing more than potatoes, vegetables, and eggs and somehow it’s absolutely delicious! Our version of a Spanish tortilla is made with sweet...

Ingredients

  • 2 small sweet potatoes, grated
  • 1 small yellow onion, thinly sliced
  • 1 cup chopped kale
  • ¼ cup extra virgin olive oil, divided
  • 8 eggs, whisked
  • Salt and pepper to taste
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Nutrition Facts

Calories

294 cals

Fat

22 g

Saturated Fat

5 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

13 g

Carbohydrates

13 g

Sugar

3 g

Fiber

2 g

Protein

12 g

Sodium

396 mg

*per serving

Directions

  1. Preheat the oven to 350 degrees.
  2. In a 10-inch cast iron skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add sweet potatoes, onion, and season with salt.
  3. Add in kale and continue to cook for another 2 minutes. Remove from heat and transfer the vegetables to a bowl. Set aside to cool.
  4. Once vegetable mixture is cool, add the eggs and stir to combine. Season with salt and pepper.
  5. Use a paper towel to wipe away any remaining oil or vegetable scraps on the cast iron skillet. Over medium heat, add the remaining 2 tablespoons of olive oil. Once hot, add the egg and vegetable mixture. Gently shake the pan until the egg starts firming along the sides of the pan. With a rubber spatula, keep moving the egg away from the sides of the pan to prevent sticking.
  6. Once the sides of the mixture are cooked, remove from stove and place the entire pan in the oven. Bake 15 minutes or until the center of the egg is no longer runny. Remove from the oven and serve.
Isabel Guerriero, Drexel Food Lab

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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