Sweet Potato Spanish Omelet (Edit recipe)

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The traditional tortilla española—or Spanish tortilla—is a simple omelet made with caramelized onions and potatoes. Here, we’ve upped the flavor quotient by using sweet potatoes and adding a medley of spices. Bonus: This version is perfectly Paleo-friendly!

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PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 8

Ingredients

3 Tbsp Extra Virgin Olive Oil
1 Onion, large
3 Sweet Potato, peeled and sliced into thin rounds
8 Eggs
3/4 tsp Sea Salt
Ground Fresh Black Peppercorns
3/4 tsp Nutmeg, freshly grated
3 Tbsp Parsley, chopped
1 Tbsp fresh Thyme, scant
Maldon Sea Salt Flakes, to garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F.
In a cast iron or oven-proof skillet set over medium-high heat, heat oil, and add in onions to caramelize, stirring constantly for 1 minute.
Turn down heat to low and cook onions until they begin to turn golden. Add in sweet potatoes and stir to coat in oil and onion mixture.
Cover with lid and cook until sweet potatoes are tender, about 10 minutes. Transfer to a large bowl and set aside. Keep skillet over hot flame.
In a small bowl, whisk together eggs, salt, pepper, nutmeg, parsley, and thyme. Pour over sweet potatoes and stir to incorporate.
Add remaining tablespoon olive oil to skillet and pour in sweet potato-egg mixture. Let cook over medium heat until the edges seem to firm up, about 5 minutes, then transfer to oven to cook.
Tortilla is ready when all the egg has set, about 20 minutes. Let cool slightly before flipping tortilla over onto a plate and slicing to serve. Top with Maldon salt.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	116
Fat:	5 g
Carbohydrates:	16 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	243 mg
Fiber:	3 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.