Sweet Potato Tortilla

Spanish tortilla is one of my favorite dishes to have on hand at any time of the year, but during the height of sweet potato season, I love to combine sweet potatoes with the traditional Yukon Gold for a different flavor.

Spanish tortilla is one of my favorite dishes to have on hand at any time of the year, but during the height of sweet potato season, I love to combine sweet potatoes with the traditional Yukon Gold for a different flavor. (I use Garnet for this recipe, but any variety will do.) It’s perfect as a side dish or lovely on its own topped with a dollop of aïoli.

Sweet Potato Tortilla

Serves | 6 to 8 |

Pimentón Aïoli

  • 1 garlic clove, grated
  • ½ cup mayonnaise
  • 2 Tbsp olive oil
  • juice and zest of ½ lemon
  • 2 tsp pimentón
  • salt and freshly ground black pepper, to taste

Sweet Potato Tortilla

  • 2½ cups olive oil
  • 1½ lbs sweet potato, washed and thinly sliced
  • ½ lb Yukon potato, washed and thinly sliced
  • 1 onion, julienned
  • 10 eggs, beaten
  • salt and freshly ground black pepper, to taste
  • pimentón aïoli (recipe below)

| Preparation – Pimentón Aïoli | In a bowl, combine all ingredients and season with salt and pepper to taste.

| Preparation – Sweet Potato Tortilla | Preheat oven to 350°F. Heat a 9-inch cast-iron pan over medium heat; add oil. Once oil is hot, add potato and onion. Oil will begin to bubble; reduce heat slightly and cook undisturbed until potato is tender, approximately 10 minutes. Transfer potato and onion to a heatproof bowl using a slotted spoon; discard oil. Once potato has cooled slightly, add eggs and season with salt and pepper to taste. Mix gently until eggs are fully incorporated. Heat cast-iron pan, again to medium heat, and pour in egg mixture. Let cook for 2 to 3 minutes and then place in oven for 10 to 15 minutes, or until firm. Remove from oven and set to cool for approximately 10 minutes. Place a plate over the cast-iron pan and flip carefully so that the tortilla slides out of the pan. Serve warm, room temperature or cold, with a dollop of pimentón aïoli.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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