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Spanish Tortilla with Sweet Potatoes and Green Chilis

Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 8
Author Craving Something Healthy



  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 2 hatch chilis sliced into thin rings
  • 2 cloves garlic minced
  • 2 large sweet potatoes peeled and cut into very thin slices
  • 8 eggs beaten
  • 2 tablespoons milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon salt


  • Preheat the oven to 350 degrees, and lightly spray a non-stick oven safe frying pan. Set the pan aside.
  • Heat the oil in a saute pan, over medium-high heat. Add the onions and chili peppers, and saute until they are light golden brown.
  • Add the garlic, and saute for another 30 seconds.
  • Add the potatoes, and saute they start to turn brown in spots.
  • Reduce the heat to medium-low, cover the pan, and cook for about 10 minutes, or until the potatoes are tender.
  • While the vegetables are cooking, combine the eggs, milk, cheese, and salt in a mixing bowl or measuring cup.
  • When the potatoes are fork-tender, transfer the contents to the prepared nonstick pan, and spread the potatoes out evenly.
  • Pour the egg mixture over the potatoes and vegetables and with a spatula, work the egg mixture into the potatoes.
  • Cook the tortilla over medium-high heat, until it starts to set.
  • Transfer the pan to the oven, and bake for about 30-40 minutes or until puffed and golden.
  • Let cool for about 10 minutes to set.
  • Place a large plate over the pan, and flip it over to remove the tortilla. Slice and serve.


Notes If you can't find Hatch chili peppers, substitute any medium heat chili pepper.