Spanish Sweet Potato Tortilla

Thinly sliced sweet potatoes slightly crisp on the exterior and creamy in the interior laced with flavorful bits of chicken sausage and onion as well as smoky paprika all cooked in a skillet and turned out whole. This dish is a stunner, yet surprisingly simple and inexpensive.

Tim and I first had tortilla in Barcelona. Let me clarify. This is not tortilla as we think of it in the states that accompanies all of our Mexican food. This is something entirely different that is made of potatoes and egg and then whatever else you might like to add to it.  It's an adaptable dish

Typical tortilla is cooked in copious amounts of olive oil which give it a beautiful crust, yet fluffy interior due to the egg and then flipped out, sliced into wedges like a frittata and served hot, warm or cold. It's absolutely delicious!

SIMPLE INGREDIENTS FOR A FABULOUS SPANISH STAPLE

I switch up the traditional method by starting with much less olive oil. Once the sweet potatoes and onions have cooked a bit, I cover them with a lid or a plate so that they finish more quickly and this method also ensures they require less oil.

BEAUTIFUL & NUTRITIOUS SWEET POTATOES

The finishing touch is tipping the whole skillet of potato mixture into beaten eggs then off they go back into the skillet once more. As you begin to see the eggs set you'll know it's time for the flipping of the tortilla. You turn it topsy turvy to cook the top, which now becomes the bottom.  This is easier than it sounds, or perhaps it doesn't sound difficult to you at all because you're a kitchen rockstar.

I LET THE SWEET POTATOES & ONION COOK DOWN A BIT

AFTER I'VE ADDED THE EGG IT'S NEARLY SET & READY TO FLIP

I find it's best to place a plate over the skillet and then using a thick towel to protect your hands from the heat, flip the entire thing over onto the plate. Then simply jiggle the plate to ease the tortilla back into the skillet. You can then use a spatula to snuggle the edges back where they belong.

THEN ONCE FLIPPPED I JUST NEED TO LET IT COOK ON THE OTHER SIDE A MINUTE OR TWO

From that point on you'll have tortilla in a couple of minutes and if you use a good nonstick skillet,  all you need to do is then slide the whole beautiful, pie shaped,  potato showstopper onto a board, cool slightly, garnish as desired and serve to your now very impressed guests or family.

Spanish Sweet Potato Tortilla
Serves 6
2 sweet potatoes, peeled & thinly sliced with a mandolin or sharp knife (I cut into half moon shapes)
1/2 yellow or white onion, peeled and thinly sliced
1 chicken sausage, finely diced (I love Italian or chorizo flavored for this) Leave out for vegetarian option
5 eggs (I really like Vital Farms Pasture Raised)
3-4 tablespoonsolive oil
1 teaspoonsea salt plus a small pinch more for the eggs
1/2 teaspoonfreshly ground pepper plus a small pinch (or grind) more for the eggs
1/2 teaspoon smoked paprika
Handful chopped cilantro or parsley for garnish (optional)


You'll need:
Mandolin or good sharp chef's knife
10 inch non-stick skillet
Large plate to help transfer the tortilla
Large mixing bowl
Balloon Whisk




I find it most helpful to use a mandolin to thinly slice the potatoes, but if you don't happen to have one of those, just use a sharp knife and take your time to get thin slices.


In a 10 inch non-stick skillet over medium heat add 2-2 tablespoons olive oil, then potatoes, onion, salt, pepper and smoked paprika.  Stir to combine, cover and cook about 20 minutes.


If you don't have a lid for your skillet, use a large plate to cover it, but be mindful that the plate will get hot so use hot pads or oven mats to remove the plate.


While the potatoes cook, beat the eggs in a large mixing bowl until well combined, adding a pinch of salt and pepper.  I use a balloon whisk  to make short work of this, but a fork will get the job done as well with a little more time & effort.


Once the potatoes are tender when pierced with a fork, tip the whole skilletful into the eggs.  Mix the potatoes and eggs together gently with a spatula then pour the mixture back into the skillet that you've added another tablespoon of olive oil to. Smooth the top and cover again.
Cook for another 8-10 minutes or until the eggs on top are beginning to set.  They should still appear slightly wet on top.


Now we flip!  I find it best to place a large plate over the skillet and then using a thick towel to protect your hands from the heat, flip the entire thing over onto the plate. Then simply jiggle the plate to ease the tortilla back into the skillet. You can then use a spatula to tuck the edges back into the skillet.  (You can view the video for a tutorial.).


Cook 2 more minutes just to ensure all the egg is set.  Slowly jiggle the tortilla out of the skillet onto a cutting board. Let rest for about 10 minutes before serving.  Sprinkle with fresh cilantro or parsley if desired.  This is wonderful with a light arugula salad under or atop the tortilla.