My favorite thing I ever got to eat out of my college cafeteria was cornbread. I couldn’t get enough of it. My second favorite, which was available with much greater regularity, were the omelets. They were cooked to order, right in front of you, and it was the perfect balm to soothe the sting of an 8am French class during my first year at UVA. Since that time I’ve fallen in love with many delicious egg dishes, including quiche (good quiche, not weird scary quiche) and frittatas.
Earlier this year I added the Spanish tortilla to the list. While at the Atlanta Food and Wine Festival earlier this year, I attended a session called Pantry Punch and Emergency Bites. The concept was what would a bartender and chef throw together for a gathering of folks using only what they already had in their pantry & fridge. The chef, Katie Button of Curate in Asheville, threw together a Tortilla Espanola using potatoes in lieu of the traditional sliced potatoes. And it was delicious. Since then, I’ve been intrigued and tempted by the Spanish tortilla and finally put one together the other day. Of course, I went off book and decided to use sweet potatoes and curry in lieu of the more traditional white potatoes. And, like the potato chip tortilla, it was delicious.
- 1 lb Sweet Potato
- ¼ C Olive Oil, divided
- 1 tsp minced fresh Rosemary
- 1 tsp minced fresh Thyme
- 1½ tsp Salt, divided
- ¼ tsp Black Pepper, divided
- 1 small Yellow Onion, diced
- ½ Tbsp Butter
- 7 Eggs, large, lightly beaten
- ½ tsp Curry Powder
- ¼ tsp Crushed Red Pepper Flakes
- Pinch Paprika
- Pinch Nutmeg
- Sel Gris to serve, optional
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Peel the sweet potato and thinly slice. A mandolin works well for this.
- Toss the sweet potato slices with 2 Tbsp olive oil, rosemary, thyme, ¾ tsp salt and half the black pepper. Spread the sweet potato slices out over the baking sheet and bake in the 375 degree F oven for 25 minutes, or until tender.
- Melt the butter in a skillet. When hot, add the onions, ¼ tsp salt and a pinch of black pepper. Saute until soft and slightly browned.
- In a large bowl, whisk together the eggs, curry powder, crushed red pepper flakes, paprika, nutmeg and the remaining salt and pepper. Stir in the onions and roasted sweet potato slices.
- Heat 2 Tbsp Olive Oil in an oven-safe 8 inch non-stick skillet over med-high heat. If you are a zen master of all things egg, you can use a regular oven-safe non non-stick skillet.
- Add the egg-potato mixture to the skillet and keep the egg moving around so as to get as much of the egg cooked as possible while keeping the sweet potatoes intact (1 to 2 minutes).
- Turn the broiler on high.
- Reduce the burner heat to med-low and spread the eggs and potatoes into an even layer and continue to cook until the tortilla is nearly cooked through. Shake the tortilla bit to make sure that the bottom isn't sticking to the pan.
- Move the tortilla to the top third of the oven and broil until the top of the tortilla finishes cooking.
- Remove the tortilla from the oven and and transfer to a large plate by placing the plate over the pan and (using oven mitts), flip the pan and plate so the tortilla is inverted onto the plate.
- Let the tortilla sit for at least 15 minutes before serving.
- Slice the tortilla and finish with sel gris.
If this recipe has you doing the flamenco, you’ll want to dance your way over to these as well:
Tortilla Espanola | Confessions of a Foodie
Carey Tortilla Espanola | Dramatic Pancake
Tortilla Espanola | Big Girls Small Kitchen
Tortilla Espanola | Always Order Dessert