This Spanish-inspired sweet potato tortilla based on the classic tortilla de patatas is baked in the oven instead of the stovetop.
If you’re looking for a dish that’s equally delicious served for brunch, lunch, cocktails or dinner then a sweet potato Spanish tortilla is the answer. The Spanish tortilla or “tortilla de patatas” is a simple yet satisfying potato filled omelette; it’s hearty, rustic and suitable for any time of day, which is why it’s one of my favorite kinds of recipes to make.
Despite its name, this tortilla has nothing in common with what you’d use to wrap a burrito or make a quesadilla. It’s an egg dish, a thick omelette, in the same vein as a Frittata that only requires a handful of ingredients and can be eaten warm, at room temperature or cold from the fridge the next day.
While most traditional Spanish tortilla recipes call for the confiting of thin slices of potatoes in copious amounts of oil and require a dexterous flipping of the omelette on the stovetop between two pans, my version is a bit easier on the home cook. This Spanish-inspired tortilla is entirely baked in the oven.
Instead of cooking the potatoes on the stovetop, I slick them with olive oil, season them with salt and pop them in the oven until golden and tender. The potatoes I’ve used here are Japanese sweet potatoes, the kind that are purple on the outside and white on the inside; they have a nutty flavor and drier starchier texture than orange sweet potatoes making them a good substitute for regular potatoes in this recipe.
In the meantime, I sauté some spinach and garlic and then set that aside to whisk into the eggs once the potatoes are ready. While not a traditional ingredient in a Spanish omelette, I find the spinach adds a bit of welcome color and freshness. The cooked potatoes and spinach are then added to the beaten eggs and poured into a baking dish which goes back into the oven. Since the potatoes are already cooked and tender, the eggs simply need to set before being served.
Speaking of serving, you can certainly slice the tortilla into wedges but I like it cut it into bite-sized cubes and serve them as a tapas-style appetizer with a quick and easy romesco-style red pepper sauce on the side. And if by chance you have any leftovers, consider tucking a few into a lunchbox with a salad on the side the next day.