Sweet Potato Tortilla Espanola | Cook For Your Life Recipes
Sweet Potato Spanish Tortilla

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
Person Icon for Serving Size 4 servings

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 Tortilla Española 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

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*per serving

Directions

  1. Preheat the oven to 350°F.
  2. In a 10-inch cast iron skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add sweat potatoes, onions, and season with salt. Sweat until the onions become translucent.
  3. Add in kale and continue to cook for another 2 minutes. Remove from heat and transfer to a bowl to let cool.
  4. Once potato mixture is cool. Add eggs and stir to combine. Season with salt and pepper.
  5. 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.
  6. 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.

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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