Sweet Potato Spanish Tortilla With Sage Walnut Pesto Food

SPANISH TORTILLA WITH SWEET POTATOES

Steps:

• Preheat the oven to 425˚. Combine the onion, sweet potatoes, 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium ovenproof nonstick skillet. Cover and cook over medium-high heat, stirring occasionally, until the sweet potatoes are tender but not falling apart, 6 to 8 minutes.
• Whisk the eggs in a large bowl and season with salt. Pour the potato mixture into the eggs and stir to combine. Stir in the cheese. Place the skillet over medium heat; add the egg mixture and spread out the potatoes with a rubber spatula. Cook until starting to set around the edges, 1 to 2 minutes. Transfer the skillet to the oven and bake until set, 12 to 15 minutes.
• Meanwhile, whisk the vinegar and mustard in a large bowl; whisk in the remaining 2 tablespoons olive oil until smooth. Add the endive, almonds and 2 tablespoons chives; toss and season with salt and pepper.
• Remove the egg tortilla to a cutting board, cut into wedges and divide among plates. Sprinkle with the remaining 1 tablespoon chives and serve with the endive salad.

SPANISH TORTILLA WITH SWEET POTATO & HERBS

Steps:

• Heat a pan over medium heat and add the olive oil. Once warm, add the diced onion and cook for 2-3 minutes or until translucent.
• Add the cubed potatoes/sweet potatoes, and ½ teaspoon salt. Mix everything together and kind of press the potatoes down into the pan with a spatula so they're all 'sardined' in there in the oil.
• Cover with a lid* and reduce heat to medium-low. Cook for 10 minutes or until the potatoes are fork-tender.*Although this isn't done in the traditional method, I prefer using a lid to help speed up the process of cooking the potatoes. Especially on days when I'm really hungry and those extra five or so minutes without a lid feel like forever.
• Whisk the eggs and add the other ½ teaspoon of salt, and the dried herbs in a bowl. Remove the cooked potatoes and onions out of the pan with a slotted spoon and shake off any excess oil. Add to the whisked egg mixture and stir together.
• Remove all but about 1 tablespoon of oil in the pan (see notes below) and bump up the heat to medium-high. Add the egg and potato mixture. Smooth it out to make sure it's touching the edges of the pan, and then stir it in the middle until it starts to scramble then stop stirring. Cook for about 3-4 minutes and then run a rubber spatula along the edges to make sure it will lift out with ease.
• Remove the skillet from the heat, put a plate face down on top of the pan and then flip it onto the plate before sliding it back into the pan. Cook another 2 minutes, remove from the heat and serve immediately.

SPINACH & SWEET POTATO TORTILLA

Steps:

• Put the spinach in a large colander and pour over a kettleful of boiling water. Drain well and, when cooled a little, squeeze dry, trying not to mush up the spinach too much.
• Heat 3 tbsp oil in a 25cm non-stick pan with a lid, then sweat the onions for 15 mins until really soft but not coloured. Add another 3 tbsp oil and add the potatoes and garlic. Mix in with the onions, season well, cover and cook over a gentle heat for another 15 mins or so until the potatoes are very tender. Stir occasionally to stop them catching.
• Whisk the eggs in a large bowl, tip in the cooked potato and onion, and mix together. Separate the spinach clumps, add to the mix and fold through, trying not to break up the potato too much.
• Add 2 tbsp more oil to the pan and pour in the sweet potato and egg mix. Cover and cook over a low-medium heat for 20 mins until the base and sides are golden brown and the centre has mostly set. Run a palette knife around the sides to stop it from sticking. 5 To turn the tortilla over, put a plate face down onto the pan, then flip it over. Slide the tortilla back into the pan and cook for a further 5-10 mins until just set and golden all over. (Don't worry if it breaks up a little on the edges as you're turning it - it will look perfect when it's cooked through and set.) Continue cooking on the other side until just set and golden all over. Again use a palette knife to release the tortilla from the sides. Allow to rest for 5 mins, then tip onto a board before cutting into wedges.

SWEET POTATO SPANISH TORTILLA WITH SAGE WALNUT PESTO

Steps:

• Sage Walnut Pesto: Start by making the pesto. Place the sage leaves, walnuts, and crushed garlic in a food processor or high speed blender. Process on low to allow everything to be broken down into little shreds. Add the olive oil, lemon, 1/4 teaspoon of salt, and a few grinds of pepper and process again until well combined, but still rustic looking. Taste for salt and olive oil, and add more if necessary.
• Sweet Potato Spanish Tortilla: Turn on the broiler. Heat a tablespoon of ghee in a large, heavy skillet over medium heat. Add sweet potatoes in an even layer. Once you've finished layering them, approximately 2 minutes later, begin stirring the potatoes so that they flip and cook evenly. Add the onions and continue to cook until both the potatoes and onions are just soft. Sprinkle generously with kosher salt and pepper. Remove the sweet potato and onion mixture to a plate.
• Whisk the eggs, milk, and salt and pepper together in a medium bowl.
• Meanwhile melt the remaining 1/2 tablespoon of ghee in the pan, being sure to coat the sides. Add that potato-onion mixture back in, in as even a layer as you can.
• Pour the egg mixture over top, gently lifting the potatoes from around the sides of the pan to allow the egg to get into all the crevices. As the tortilla begins to turn, you want to continuously run a small spatula along the side of the tortilla, tilting the pan so that the egg can run under. Alternate this with flattening the mixture down gently with your spatula.
• Once the tortilla is just about set, take the pan and place it under the broiler. Cook for approximately 2 minutes, or until set set, but not browned. Take it out and top with the optional goat cheese, if using. Place under the broiler again for another minute or two until browned, but not burned. If you're not using the goat cheese, just keep the pan under the broiler for another minute or two until browned, but not burned.
• Remove from the oven and allow it to cool slightly.
• You should be able to lift the whole thing right out of the pan.
• Top with a sprinkling of parsley and a dollop of sage walnut pesto.

SWEET TORTILLAS

Steps:

• Preheat oven to 450.
• spread butter on one side of tortilla shells.
• sprinkle sugar and cinammon over buttered shells.
• bake for about 7 minutes.

SPANISH TORTILLA

Steps:

• Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
• Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
• Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
• Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.

SURPRISINGLY SWEET TORTILLA DIP

Steps:

• Beat ingredients together until fluffy, this takes a few minutes.