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Roasted Sweet Potato and Pepper Tortilla
Type: Appetizers and Snacks
Sweet potatoes taste great on their own, but even better when combined with peppers.
Prep Time: 15M
Cooking Time: 45M
Serves: Serves 4-6
Ingredients:
- 11/4lb (550g) sweet potatoes, peeled and cut into 3/4in (2cm) cubes
- 1 tsp crushed hot red pepper flakes
- 5 tbsp olive oil
- 2 small onions, finely chopped
- 6 large eggs
- sea salt and freshly ground black pepper
Directions:
- Preheat the oven to 400°F (200°C). Put the sweet potatoes on a nonstick baking sheet, add the pepper flakes and 2 tbsp of the oil, and mix well. Roast for 30 minutes, turning occasionally, until just tender.
- Meanwhile, heat the remaining oil in a frying pan with an ovenproof handle. Add the onions, and cook over medium heat, stirring, for 5 minutes or until soft. Stir in the sweet potatoes.
- Break the eggs into a mixing bowl, season with sea salt and ground black pepper, and beat well with a fork. Pour into the sweet potato mixture and cook over low heat for 10 minutes or until set. Transfer the pan to the oven to brown the top of the tortilla. Loosen the edges with a blunt knife or spatula, and invert onto a plate. Serve with a mixed green salad.
- If your frying-pan handle is plastic or wooden, wrap it with a double layer of foil before putting it in the oven. To turn out the tortilla, make sure it is not stuck to the sides and bottom of the pan, place a plate over the frying pan, and carefully and quickly turn it over.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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