“El aceite de oliva es armero, relojero y curandero”  “Olive oil is a gunsmith, a watchmaker and a healer”

Hi there,

The other day we were having parsnip soup for dinner and I needed something else to make it more of a meal. My knee jerk reaction was to make a salad. But, it was a cold day and I wanted only warmth. My initial thought was to making a frittata. But after reading Darlene Foster’s post, http://darlenefoster.wordpress.com, my thoughts wandered over to sunny Spain and a Spanish tortilla. We had the good fortune years ago to spend some time in Barcelano. I remember with a great deal of pleasure stopping in the la barra for tapas. One of the tapas staples were little bites of Spanish Tortilla. Again, in an effort to make a recipe a “smidge healthier”, I removed the addition of the jamon and substituted sweet potatoes for the white.

Dom and I enjoyed our multicultural dinner and walked down memory lane reliving the Gaudi Museum, the walks down the La Rambla, and drinks and tapas at the Cantinas.

SPANISH TORTILLA – say Ole to sweet potatoes.

Recipe by Bernadette

Course: main course, AppetizersCuisine: SpanishDifficulty: Easy

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Servings

4

1/4 tortilla

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• 1 1 chopped onion

• 1 1 chopped red bell pepper

• 2 2 small, very thinly sliced sweet potatoes

• 1/2 cup 1/2 chopped manchego cheese

• 4 large 4 eggs

• 2 large 2 egg whites

• 1/4 cup 1/4 EVOO

Preparation

• Preheat oven to 375 dee=grees
• in a small skillet add 1/8 cup of EVOO and sautée the onions and peppers until soft
• Remove the onions and peppers and set aside. Add remaining EVOO to the pan and add the sweet potatoes. Sautée the potatoes until tender
• The the whole eggs and eggs whites. Add salt and Aleppo pepper to the beaten eggs.
• Return the peppers to the pan.
• Add the eggs to the pan being careful to cover the vegetables entirely.
  
• When the eggs are slightly set slide the pan into the oven.
• Remove from the oven when lightly browned on top. Approximately 10 minutes

Notes

• COOKS NOTE: As you can see in the photo, this also makes a delicious appetizer. Just let the tortilla come to room temperature, cut into small pieces, and garnish.