The Tortilla Espanola, also known as the Spanish Omelette, is a very popular egg dish that I fell in love with while in Barcelona a few years ago. The version I make nowadays is made with sweet potato, rather than the usual white potato. Think of this as a thinner fritatta.
- 1 medium sweet potato, thinly sliced
- 1/4 onion, thinly sliced (I like sweet onions, but any onion will work)
- 6 eggs, whisked
- 1/2 c. coconut oil
- salt & pepper to taste
- Melt coconut oil in a medium oven-proof skillet.
- Add the thinly sliced sweet potato to the oil and brown on both sides.
- Once sweet potatoes are browned and cooked, add the sliced onions and cook until opaque.
- Pour the whisked egg onto the potato & onions and gently mix together for moment.
- Turn the heat down to low and allow the egg to cook for 4-5 minutes. Make sure the heat isn’t so high that the eggs burn.
- Move the oven-proof skillet into the oven, under the broiler and cook on high for 3 minutes or until the eggs appear cooked.
EL FIN! (The End)
COMMENTS: I cook the sweet potatoes in the microwave for a little bit (3-5 minutes) just to soften before I fry in the coconut oil, it adds 1 dish to the mix, but saves about 10 minutes of guess-work. To all the Paleo Purists out there, I know a microwave isn’t the most “PALEO” thing to do, BUT when you’re running short on time it is a life saver. I’m sure the caveman would use it, so it’s ok in my book. 😉