Sweet potato and Gruyère tortilla

Name: Sweet potato and Gruyère tortilla
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 2 tsp olive oil; 2 onions, peeled and sliced; 250g sweet potatoes, peeled and cut into wedges 1cm thick; 8 eggs; 125g (4oz) Gruyère cheese, grated

5 steps

Prep:10minCook:1h

A take on a classic Spanish tortilla, this baked omelette looks wonderfully dramatic straight from the oven when it's all puffed up and golden. It's great eaten hot, but you can enjoy it at room temperature too which makes it perfect for picnics.

Updated at: Thu, 17 Aug 2023 00:05:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories338.3 kcal (17%)

Total Fat20.9 g (30%)

Carbs15.4 g (6%)

Sugars4.6 g (5%)

Protein21.7 g (43%)

Sodium377.6 mg (19%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tspolive oil

2onions

peeled and sliced

250gsweet potatoes

peeled and cut into wedges 1cm thick

8eggs

125gGruyère cheese

grated

Instructions

Step 1

Preheat the oven to 200°C (400°F), Gas mark 8.

Step 2

Pour the olive oil into the frying pan on a medium-high heat and, when hot, add the onions and season with salt and pepper. Cook for about 10 minutes or until the onions are soft and lightly browned.

Step 3

Throw the sweet potatoes into the pan with the onions and roast in the oven for 25-30 minutes, turning occasionally, until tender and golden.

Step 4

Crack the eggs into a large bowl, then beat them together thoroughly and season with salt and pepper. Pour the eggs over the cooked sweet potatoes and onions and top with the cheese. Place back in the oven and cook for a further 20 minutes or until the eggs are slightly puffed up and the top is golden and slightly springy to the touch.

Step 5

Put the pan on a board and serve the tortilla straight from the pan or carefully slide it onto a serving plate. Cut into wedges and serve with a green salad.