Spanish Sweet Potato Tortilla with Salsa Verde

Spanish Sweet Potato Tortilla with Salsa Verde

3 medium sweet potatoes, peeled, halved lengthwise, and sliced as thinly as possible (a mandoline will do the best job)

salt & pepper to taste

1 1/4 c. olive oil

1 small onion, halved lengthwise and cut into thin slivers

6 large eggs

2 T chicken stock or water

Toss potato slices with salt.  Heat oil in a large, heavy skillet with high sides until hot–about 3 minutes.  Reduce heat to medium-low and add potatoes in even layers.  Cook potatoes, stirring and turning occasionally until the potatoes are about half-cooked.  Stir in the onion, reduce the heat to low, and cook until the potatoes are soft, about 15 minutes more.  Using a slotted spoon, transfer the potatoes and onions to a colander and let them drain thoroughly.  Set aside 2 T. of the oil and discard the rest.

Place the eggs, chicken stock or water, and a generous pinch of salt in a large mixing bowl and whisk until just scrambled.  Gently stir in the potato mixture.  Let stand for about 10 minutes.

Heat the reserved oil in a 8-9″ non-stick or well-seasoned cast iron skillet over medium high heat.  Pour the egg and potato mixture into the skillet and flatten the potatoes with a spatula until the top is fairly even.  Reduce the heat to medium-low.  Cook, running a thin spatula around the edge to let uncooked egg run underneath.  Continue cooking until the top is slightly wet but not liquid, about 6-8 minutes.  Run the thin spatula completely under the tortilla to ensure it is not sticking to the skillet.  Top the skillet with a plate slightly larger than the skillet and carefully flip the tortilla out onto the plate.  Slip the tortilla back into the skillet top-side down (if the skillet looks a little dry, add a little more oil first.  Shake the skillet to straighten the tortilla, then reduce the heat to very low and continue cooking until the center is cooked through.  Serve warm or at room temperature with salsa verde.

Salsa Verde

1 large bunch of Italian parsley, washed and leaves picked
1 small bunch mint, washed and leaves picked
3 to 6 anchovy fillets
2 to 3 tablespoons capers
1 small clove garlic
1/4-1/3 cup of olive oil
juice of 1/2 a lemon
Add the lemon, parsley, mint, anchovies, capers, and garlic to blender container. Blend for a minute, then slowly add the olive oil, reducing the ingredients to a slush. Don’t over-process, so as to leave a sauce with some texture. Add salt, only if necessary.

19 Responses to “Spanish Sweet Potato Tortilla with Salsa Verde”

  1. Megan

    I like the new look of the blog!

    I always use the ‘search’ feature the most, to find recipes for whatever I happen to have on hand. I can’t find ‘search’ on the new layout. Where should I be looking? Or has it not been activated yet?

    I can’t wait for ‘search’ to come back, so I can make use of all my new veggies!!

    • farmhousetable

      Hi Megan! We are working on a custom template for the blog that will make it much easier to use and search all your favorite recipes. Hopefully we’ll have that ready soon. thanks so much for letting me know it’s important to you.

  2. Amie

    do you have a recipe for Amazing Zucchini? Pinterest has linked to you, but I can’t find anything on your site. What you do have looks great, though!

  3. Chris Heiler (@chris_heiler)

    Just made it (skipped the salsa). It was pretty easy. I used too large of a skillet, though, which made the flipping a bit difficult 🙂 I might try it with bacon next time and save a bunch for breakfast. Any suggestions on other variations/additions?


    • farmhousetable

      I’m thinking it might be good as a sandwich filling with mayo . . . or with grilled sausage on the side!

  4. Chad and Becca

    oh man, that looks GOOD! great fall recipe to incorporate the sweetness of summer. thanks!

  5. Megan

    Instead of flipping, could it get finished in the oven? broiler or just regular baking?

    • farmhousetable

      If you finish it in the oven, I would use the broiler. I haven’t tried that, so let me know how it works!

      • Katherine

        I halved the recipe and finished it in the oven. I did 350 for five minutes then broiled it with cheese on top for 3 minutes. It turned out great, although stuck a bit to the skillet.

    • Jen

      I always cook mine in the oven on 300-325 after cooking on the stovetop briefly. Turns out delicious. I just watch it. Maybe about 15 min.

  6. dreadlockdiva

    Wow, have been making tortillas for years but never used sweet potato, I know what I am having for dinner tonight!

  7. Gini

    Just made this. It was great! very delicious.

    Though, it was a little soggier than i expected. wonder if i just didn’t cook it long enough….

    • farmhousetable

      hmmm–you have to get those potato slices really, really thin and make sure to drain the oil really good.

  8. Neal

    Found your awesome recipe as I wanted to 86 potatoes for sweet potatoes because they’re an anti-inflammatory. Your salsa verde was a special bonus. And to other readers: Don’t fear the flip!


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