Recipe: Sweet Potato Tortilla Española

Ok, it’s been WAY too long since I posted a new recipe. I swear, I have a good excuse! I was away all of last week for work and while I ate some amazing food (check out my Instagram page for the details), I didn’t get to cook ALL WEEK. It was weird. And I didn’t like it.

So of course, I spent the weekend cooking everything I could think of! And with Easter on Sunday I was very busy putting together some delicious gluten-free treats and grain-free side dishes to bring to the hubby’s family celebration (those recipes will come in the next few days!).

But one of the best things I made this weekend was a play on an old favorite of mine: tortilla española, which I fell in love with while studying abroad in Spain in college. It’s essentially a Spanish frittata, with onion, potatoes and garlic baked into a yummy crust-less egg pie. It’s great the way it is, and certainly doesn’t NEED to change to be paleo-friendly.

Still, I can’t help but change up old favorites! And I really love sweet potatoes- so much more than boring old white ones! So for breakfast on Saturday I whipped up this Sweet Potato Tortilla Española and it was SO GOOD. I honestly liked it better than the original.

Spiced with saffron, paprika and red pepper flake and made a bit creamier with the addition of some coconut milk, it was the perfect breakfast on Saturday paired with Brussels sprouts hash (recipe to come!). And the slices are even sturdy enough to eat leftovers this week during my commute to work.

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Here’s how you can make this in your kitchen:

  • 1 medium sweet potato, peeled and cut into thin round slices (about 1/4 inch thick)
  • 1/2 sweet yellow onion, sliced thin
  • 2 tbsp butter, ghee or coconut oil
  • 1 clove garlic, chopped
  • 9 eggs
  • 1/4 cup coconut milk
  • pinch saffron threads*
  • dash of paprika
  • dash of red pepper flakes
  • salt and pepper, to taste

1. Preheat the oven to 350 degrees. Before beginning cooking, pour the 1/4 cup coconut milk into a small bowl or glass and add the saffron, stirring to combine. Let sit to allow the flavors to combine.

2. Over medium-high heat, melt the cooking fat in a 9-inch saute pan. When the pan is hot, add the thinly-sliced sweet potatoes and some salt and pepper. Cook, stirring and flipping the potatoes occasionally,  until the sweet potatoes have softened and are browned on both sides. This took me about 10 minutes. (The potatoes should be cooked nearly through. They will continue to cook slightly while the tortilla is baking.) Remove the potatoes from the pan and set aside.

3.. Turn the heat down to medium. In the same pan, add the onion and cook, stirring occasionally, until the onions have browned and begun to caramelize, or about 5 minutes. Once the onions are cooked through, add in the garlic and cook, stirring, until the garlic is fragrant, about 2 minutes. (If needed, you can add more oil to the pan while cooking the onion and garlic.)

4. Turn the heat back to medium-high and add the sweet potatoes back to the pan, stirring to combine. Spread the potatoes, onion and garlic around in the pan until all of the pan surfaces are covered with an even layer of the potato mixture.

5. In a medium bowl, whisk together the eggs and the saffron coconut milk. Add salt and pepper, a dash of red pepper flake and a dash of paprika and whisk to combine. Pour the egg mixture into the pan slowly, ensuring that the egg evenly covers and surrounds the potatoes. Cook, gently scrambling the eggs from the center out to the edges of the pan, until the edges are browned, about 3-5 minutes.

6. Place the pan into the oven and bake until the top of the frittata is set and a toothpick inserted into the center of the dish comes out clean, about 10-15 minutes.

NOW SLICE AND EAT!

*I always say saffron is optional because it is pricey and sometimes hard to find. It really does add something to this dish, though, so if you’re interested in trying it, check out the international food section of your local grocery store. I found saffron in the spice section there for a third of the price of the saffron being sold in the regular spice aisle. SCORE! 

Let me know if you try this recipe and what you think of it! I’m always looking for feedback!

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