Tortialla 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 Tortilla Española is made with sweet potatoes instead of Yukon gold, for a beautiful color and a dish that is a little lower on the glycemic index. This dish can be eaten for breakfast, lunch, or dinner alongside a fresh salad and a slice of whole grain toast it’s the perfect complete meal.
- Preheat the oven to 350F.
- In a 10-inch cast iron skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add sweet potatoes, onions, and season with salt. Sweat until the onions become translucent.
- Add in kale and continue to cook for another 2 minutes. Remove from heat transfer to a bowl and cool.
- Once potato mixture is cool. Add eggs and stir to combine. Season with salt and pepper.
- Wipe the cast iron pan. Over medium heat, add remaining 2 tablespoons of olive oil. Once hot, add the egg 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.
- Once the sides of the egg 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
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