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Sweet Potato Tortilla (Frittata)

Sweet Potato Frittata-14

Sweet potatoes are all the rage these days, but that is not the only reason to eat them. They taste good. I’m all for healthy food, but I am more for a healthy and enjoyable approach to eating my food. And who does not love a sweet potato? A Tortilla is basically an Spanish version of a quiche (called Frittata in Italian) that is made with a filling of potatoes. We love eggs and cheese, now throw in a potato and it is sheer bliss. With extra sweet potatoes sitting in the vegetable bowl, they became the base. Everyone salivated as the scent filled the house, and there was so little left in the end that I would barely call it leftovers.

Slice Sweet Potatoes, layer, roast, bake, consume.

On the weekend when time is not so tight, I do love to make a real Tortilla where the potatoes are cooked in a quantity of olive oil on the stove and richly infused with flavor. The method in the recipe below works well for a week-night dinner as the cooking is all done in the oven, and should you need to multi-task, or don’t want to stand at the stove for 30+minutes, you can certainly do so. It takes a little longer to soften the potatoes in the oven, but it frees you up to do other things while dinner cooks itself. I have even cheated and made it for an appetizer or side dish for a dinner party.

Although, as I mentioned the typical way to make a Tortilla is to cook the potatoes in olive oil on the stove until softened, the texture of the potatoes is only slightly different from the traditional way vs the oven method, and the flavor still magnificent. I sliced the potatoes, tossed them with olive oil, salt and pepper, placed them in a cast iron pan and roasted them until softened.

Sweet Potato Frittata-8

Base recipe with which to be creative.

Like many of the recipes that I offer, they are starting points. I used a variety of sweet potatoes because I love the different levels of sweetness and texture. A sharp cheddar gave an extra boost, and I decided to forgo any herbs to keep the flavors simple. BUT, that does not mean that you cannot experiment. Any cheese that melts can be used. Tangy goat cheese, smoked gouda or a crumbly bleu would be welcome additions to the flavor of the sweet potatoes. If you are looking to add some herbs or other seasonings I would suggest fresh or dried thyme, rosemary or sage.

Additional Tortilla/Frittata (the Italian name for the dish) recipes to try:

Roasted Vegetable Frittata from Ina Garten at Foodnetwork.com
Spanish Potato Tortilla (Tortilla Española) Recipe from Sarah Jay at Finecooking.com
Sunday Frittata from the Pioneer Woman at thepioneerwoman.com

Sweet Potato Tortilla (Frittata)

Print Recipe
Serves: 6-8 Cooking Time: 1hr 15min

Ingredients

  • 4 large sweet potatoes, washed and sliced thinly (you can eat the skin)
  • 4oz/125ml olive oil
  • salt and pepper, to taste
  • 8 eggs, beaten
  • 8 oz grated hard or crumbly cheese (suggestions: cheddar, smoked gouda, goat cheese, bleu cheese)

Instructions

1

Preheat oven to 400°F/200°C.

2

Wash and slice sweet potatoes (can be peeled if desired, but not necessary).

3

Place potatoes in a large mixing bowl and add olive oil, salt and pepper. Using a spoon or your hands, generously coat the potatoes.

4

Using a 10"-12"/25-30cm cast iron or ovenproof pan, arrange in concentric circles in pan to layer (see photo above).

5

Pour all of the remaining olive oil over the eggs.

6

Place in oven and cook for 45-50 minutes.

7

While the potatoes are cooking, grate the cheese and beat the eggs in separate bowls.

8

Check to test for how soft the potatoes are.

9

When the potatoes are soft enough to pierce with a fork, they are ready to have the cheese and eggs added.

10

Remove pan from oven and spread the cheese evenly over the potatoes.

11

Pour the eggs in and place pan back in oven.

12

Reduce heat to 350°F/175°C.

13

Bake until the eggs puff and the top is golden brown.

14

Remove from oven and may be served hot or at room temperature.

Notes

This can be served as a main course with a side salad or other vegetable dish or as appetizers in smaller slices.

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