Spanish Tortilla with Sweet Potatoes and Green Chilis
A gorgeous baked egg and potato dish for brunch or dinner
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Servings: 8
Calories: 185kcal
Ingredients
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees, and lightly spray a non-stick oven safe frying pan or casserole dish. Set the pan aside.
- Heat the oil in a separate 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 or casserole dish, 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
Notes If you can't find Hatch chili peppers, substitute any medium heat chili pepper.
Nutrition
Calories: 185kcal | Carbohydrates: 15g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 171mg | Sodium: 288mg | Potassium: 338mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8442IU | Vitamin C: 27mg | Calcium: 104mg | Iron: 1mg
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