Sweet Potato Tortilla


Thought I’d put a slight spin on the classic Spanish tortilla and use sweet potatoes; I love the sweet and intense flavour that you get from caramelising them with the onions.

This recipe is easy but it does take a bit of time, however its perfect for entertaining guests because it can be made ahead of time and is always a crowd-pleaser! If you make it the day before; store in the fridge overnight and take out a couple of hours before serving so that it reaches room temperature.

Serve the tortilla warm or cold with a generous scattering of fresh herbs and a side salad. Enjoy!

Ingredients - Serves 6

8 tbsp extra virgin olive oil

2 white onions, thinly sliced

1 sweet potato, peeled and cut into thin slices

8 eggs

1 cup parmesan, finely grated

salt and pepper

To serve: basil and parsley


1. Heat oil in a 25cm non-stick pan with a lid, then cook the onions for about 8 minutes until really soft but not coloured. Add the sweet potato and cook for about 10 - 15 minutes until tender and everything starts to caramelise. Stir occasionally to stop them catching. While the potatoes are cooking make a start on the eggs.

2. Crack all the eggs into a large bowl, add the parmesan and some seasoning. Do not whisk or mix at this point.

3. When the potatoes and onions have caremelised add them to the egg mixture and gently mix everything together.

4. Cover the bowl with some foil and leave to set slightly for 10 minutes.

5. Put the non-stick pan back on a low heat and add the egg mixture (you should have some oil left in the pan, if you don’t use 1 tbsp of olive oil).

6. Leave to cook for about 8 minutes, or until there’s almost no runny egg on top.

7. Loosen the sides of the tortilla with a spatula and carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.

8. Carefully turn out the tortilla onto a serving board, scatter with some fresh herbs and serve with a side salad.