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Sweet Potato Tortilla Espanola

Name: Sweet Potato Tortilla Espanola
Prep time: 15
Cook time: 30

(26 votes, average: 3.65 out of 5)

15 min prep

4 servings

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...

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

Directions

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.