Tortilla de (Sweet) Patatas
Give the traditional Spanish tortilla a nutritional shake-up with this tortilla de sweet patatas!
Yield: Serves 4-8
  • 1 tbsp olive oil
  • 1½ lb sweet potatoes, cut into thin slices
  • 1 onion, sliced thinly
  • ½ tsp five spice powder
  • pinch of cayenne pepper
  • salt and pepper, to taste
  • 5 eggs (organic! local! free range!), beaten
  • 4 oz brie, cubed
  1. Heat the olive oil in a non-stick skillet over medium-high heat. Add the sweet potato slices and the onion and cook until the potatoes are fork-tender, about 15-20 minutes. In the last five minutes or so, sprinkle the five spice powder and cayenne pepper over the top of the potato/onion mix and stir until incorporated. Add salt and pepper to taste.
  2. Remove the potatoes/onions to a large bowl. Allow to cool for 10 minutes. Pour the eggs over the potato/onion mix. Stir so that they are evenly incorporated and let stand for 10 minutes. Stir in the brie cubes.
  3. Reheat the pan you were using before over medium-high heat. Pour the potato/onion/egg/brie mixture into the pan. Using a spatula, push down on the potatoes as much as possible so that the layers really get squished together. When the tortilla starts to set and the top is looking a little less liquidy, about 6-8 minutes flip the tortilla onto a large plate. Slide it back into the pan so that the uncooked side is now facing the pan. Reduce the heat to low and cook until a toothpick in the center comes out dry, about 3-4 minutes.
An Eats Well With Others Original
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at