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Okay, sorry for the delay. I haven’t been the best of Paleo recently, and because of work, etc. I’ve been making pretty boring food. Turkey Breasts, Chicken Breasts, Steak. Carrots, broccoli, and repeat. The last 10 days, though, I’ve had off (must be nice, ey?), so I’ve done a bit of cooking. This is a classic tortilla Espanola, but made with egg beaters and sweet potatoes instead of eggs and white potatoes. The onions and sweet potatoes are still fried, so perhaps not THE best, but this tastes excellent and can be eaten hot or cold for breakfast, lunch or dinner, so I think it’s a win-win.

sweet potato tortilla espanola
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 large sweet potatoes, peeled, and sliced into ⅛” rounds
  • 1 whole yellow onion, coarsely chopped into ½” pieces
  • 1.5 to 2 cups egg beaters
  • 2 cups of oil for frying
Instructions
  1. In a large (12″ +) nonstick frying pan, heat over medium, your oil of choice. One cup may be enough.
  2. While oil is heating, mix together chopped onions and sliced sweet potatoes.
  3. When oil is hot (test using a piece of potato), carefully place in onion/potato mixture using a slotted spoon.
  4. Fry until potatoes easily break apart and are slightly brown. Be sure to keep an eye on the oil so it doesn’t get too hot. This should take about 10 minutes.
  5. Using either a slotted spoon or a colander that will not melt, remove the potatoes and onions from the oil and allow to drain.
  6. Bring frying pan back to stove over medium-low heat and grease thoroughly.
  7. In a mixing bowl, transfer the potato and onion mixture and add the eggs. Stir.
  8. Add egg mixture to frying pan, and allow the omelet to cook WITH A COVER. It is ready to flip when the edges of the omelet are brown.
  9. Get a large plate and place on top of the pan. Carefully flip the omelet over, then slide it back into the pan and continue to cook the less-cooked side until the edges are brown.
  10. Enjoy!
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One Response to sweet potato tortilla espanola

  1. Nice blog Ben! Beautiful design and photography. Great recipe. I love it! Keep writing. Thsi is awedome.

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