SPANISH SWEET POTATO TORTILLA

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SPANISH SWEET POTATO TORTILLA

Ingredients

  • 2 cups sweet potatoes, diced (about 2 large sweet potatoes)
  • 1 cup white potato, diced (about 1 medium potato – optional)
  • 5 whole eggs, beaten
  • 1 egg white, beaten to soft peaks
  • 2 cups wild rocket & lambs lettuce mix (you can also substitute with spinach leaves or another green of choice)
  • 1/4 cup feta cheese, cubed
  • coarse sea salt
  • 1 cup olive oil
  • 1/4 cup olive oil

Process 

  1. Locate a plate or a lid that is about the same circumference as the nonstick skillet pan you will be using. This will be used for flipping the tortilla.
  2. In a wok or deep pan, heat the 1 cup of olive oil over medium heat. Add the sweet potato and white potato and a pinch of sea salt. Cook for 10 minutes, stirring occasionally until the vegetables are soft, but not brown.
  3. In the meantime, whisk the eggs (if using egg whites, whisk those separately until very soft peaks) in a medium bowl.
  4. Drain the potatoes from the oil and add them to the beaten eggs, along with the wild rocket & lettuce lamb (or spinach). Add the feta cheese and give it all a stir to incorporate well.
  5. In a nonstick skillet, heat 1/4 cup olive oil over medium heat. Add the egg mixture and make sure it is well spread across the skillet and all the ingredients are evenly distributed.
  6. While cooking, with a spatula or wooden spoon, press the sides of the tortilla inward.
  7. Cook about 2 minutes. Then place the plate or lid on top and flip the tortilla. Slide it back into the skillet with the uncooked side towards the heat.
  8. Cook an additional 2 minutes. And while cooking, once again, press the sides of the tortilla inward.
  9. I flipped mine twice on each side, cooking about 2 minutes each time, for a total of about 8 minutes. (I like my tortilla well done and not runny. Should you like yours a bit more runny, cook less time on each side.)
  10. Gently slide the tortilla onto a clean serving plate. Allow to cool about 10 minutes before cutting. It can be eaten warm or cold.
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