Gluten Free Sweet Potato Spanish Tortilla Recipe
A Spanish tortilla, not to be confused with a Mexican tortilla, is basically a thick potato omelet more akin to a frittata than the flat pancake made of corn or wheat we usually associate with the word.
It is also incredibly versatile and easy to prepare. This may be why it is the most commonly served dish in Spain. Tortillas can be part of a Spanish inspired cocktail or tapas party, a simple dinner, or great brunch dish. The leftovers (if any) even make for a fast and nutritious snack.
Typical Spanish Tortillas
Typically, a Spanish tortilla consists of fried potatoes covered with beaten eggs and cooked until set. What else you put in your tortilla is up to you, your imagination, and what you have in your pantry or fridge.
I usually make my Gluten Free Sweet Potato Spanish Tortilla Recipe in a cast iron skillet but sometimes, especially when I want it to look “company ready,” I will start the tortilla in the skillet then finish it off in a springform pan. I love the way it looks and it is so much easier to slice and serve. (Make sure you wrap your pan with foil as I suggest in the recipe – this will keep your oven clean in case the egg mixture leaks a little.)
I decided to put another of my own little spins on the classic tortilla by using sweet potatoes instead of regular potatoes.
Did you know that potatoes and sweet potatoes are not botanically related? Potatoes are part of the Solanaceae family or Nightshades which includes tomatoes, eggplants, and peppers. Sweet potatoes are part of the Convolvulaceae family or Morning Glory family. The leaves from Nightshades are poisonous while the leaves from Morning Glories (especially sweet potatoes) can be very nutritious. They are sort of similar, yet opposite. Ok, that’s your botany lesson for the day. Now, let’s eat!
Recipe Notes: As with any recipe that has simple ingredients, quality is key. I like to use organic sweet potatoes and arugula and cage free pastured eggs such as Nature’s Yoke. To make this recipe dairy free, simply substitute the cream for any dairy free milk of choice, dairy free sour cream for the sour cream and either leave out the goat cheese or use a dairy free cheese you like. While I often roast my own red peppers, in this recipe I just used a good quality jarred variety. If you don’t have smoked paprika, just use regular.
- Gluten free non-stick cooking spray
- 3 tablespoon olive oil
- 4 medium sweet potatoes about 3 pounds total, peeled and thinly sliced
- 1 medium red onion thinly sliced
- 1 jalapeno pepper seeded, deveined, and minced
- 3 teaspoons kosher salt divided use
- 1½ teaspoons freshly ground black pepper divided use
- 12 large cage free eggs
- 6 tablespoons cream or milk
- 2 teaspoons smoked paprika
- 1½ cups baby arugula
- 4 ounces crumbled goat cheese
- 2 roasted red peppers cut into slivers
- ½ cup sour cream
- 1 lime juiced
Preheat oven to 375 degrees. Spray a 9 inch springform pan with cooking spray and wrap the pan in foil.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced sweet potatoes, onion, and jalapeno. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the potatoes are tender and starting to brown, about 15 minutes. Put the mixture into the prepared pan.
In a mixing bowl, whisk together the eggs, cream, 2 teaspoons salt, 1 teaspoon pepper, and the smoked paprika. Stir in the arugula. Pour the mixture over the sweet potatoes. Top with the crumbled cheese and red pepper strips.
Bake for 45 minutes or until the eggs are set. Let cool in the pan for 10 minutes before running a knife around the edge of the pan and unmolding.
Combine the sour cream with the lime juice and serve on top of the tortilla.
Serve warmed, at room temperature, or cold.
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