• Sweet potato & rosemary tortilla (Spanish omelette) (China Squirrel)

The classic Spanish omelette, or tortilla Espanola, made from potato and eggs, is usually served for tapas but is great for breakfast, too.

Serves
4-6

Preparation

20min

Cooking

30min

Skill level

Easy
By
Average: 4.1 (31 votes)
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Ingredients

  • 300 g potatoes, peeled and thickly sliced
  • 300 g sweet potatoes, peeled and thickly sliced
  • onion, thickly sliced
  • olive oil, for shallow-frying
  • 6 large eggs
  • 100 g Manchego cheese, grated
  • 1 sprig rosemary, leaves picked

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time: 10 minutes

Rinse the potato and sweet potato slices under cold water and pat dry.

Heat the oil in a large frying pan over medium heat, add the onion, potato and sweet potato and fry until they are tender and on the point of falling apart, then drain in a sieve placed over a heatproof bowl, keeping the oil for the omelette.

Beat the eggs in a large bowl, add the cooked vegetables, cheese and rosemary and combine gently. Set aside for 10 minutes (or longer if you prefer a stronger onion flavour).

Heat 1 tbsp of the reserved oil in a 24 cm diameter non-stick frying pan (or large enough so that the mixture almost fills the pan) over medium heat. When hot, add the mixture and cook until it comes away from the edge of the pan and looks about two-thirds set.

Place a large plate over the pan and quickly invert the pan onto the plate, so the tortilla flips onto the plate. Gently slide the tortilla back into the pan and cook the other side until set and the base is golden.

Slide the tortilla out of the pan, slice into wedges and serve with a salad. 

 

Photography, styling and food preparation by China Squirrel

 

This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Can the passion of a home cook beat the skills of a professional chef? Missed all the action? Catch-up online and get all the recipes #TheChefsLine.

This recipe has been edited by SBS Food and may differ slightly from the series.