sweet potato and spinach tortilla
Cuisine: Spanish
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
  • 1 medium sweet potato (about 350g)
  • 2 tablespoons olive oil
  • 1 medium onion
  • 1 cup thawed frozen spinach, squeezed to remove excess water and chopped
  • 5 eggs
  • ½ tablespoon Dijon mustard
  • ½ teaspoon apple cider vinegar
  • Salt and pepper to taste
Instructions
  1. Peel the sweet potatoes and slice widthwise in half. Slice each half in half again, and thinly slice to obtain thin semi-circles. Place in a microwave-safe bowl with a bit of water, covered, for 7 minutes until soft and cooked. Drain and set aside.
  2. Peel the onion and cut in half. Thinly slice each half to obtain semi-circles. Heat olive oil in a skillet over medium-high heat and cook the onions until translucent, about 5 minutes. Add the chopped spinach and cook for 1 more minute. Add the sweet potato and mix to arrange all the vegetables across the skillet.
  3. In a mixing bowl, whisk together the eggs, Dijon mustard, apple cider vinegar, salt and pepper. Pour the egg mixture over the vegetables. Let cook until golden on one side, about 5 to 7 minutes. Put a plate on top of the skillet to turn over the tortilla, then put the tortilla back in the skillet to cook the other side about another 5 to 7 minutes.
  4. Serve the tortilla warm or at room temperature.
Notes
INSPIRED BY: Sweet Potato and Kale Frittata with Goat Cheese from Vegetarian Times' December 2015 Holiday Special issue
Recipe by Savormania at http://www.savormania.com/en/sweet-potato-and-spinach-tortilla-6/