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    Sweet Potato and Red Onion Tortilla

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    Sweet Potato and Red Onion Tortilla

    This Spanish-style omelette makes a hearty vegetarian meal served with salad. It works equally well with parsnips or celeriac instead of sweet potato.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2


    • 1 large sweet potato, 500g, peeled and quartered
    • 2 large red onions
    • 1 tbsp extra virgin olive oil
    • 1 clove garlic, crushed
    • 1 tbsp chopped fresh sage
    • 3 medium eggs


    1. Place the sweet potato in a pan, cover with cold water and bring to the boil. Cook for 8-10 minutes, covered, or until tender. Drain, cool under cold water and cut into thin slices.
    2. Meanwhile, cut each onion in half lengthways, then cut each half into 8 wedges. Heat half the oil in a large frying pan, add the onion, cover and cook over a very low heat for 12-15 minutes, stirring occasionally until soft and beginning to brown. Stir in the garlic and sage and cook for a further minute. Transfer to a bowl and allow to cool for 5 minutes.
    3. Beat the eggs in a bowl. Stir in the sweet potato slices and half the cooked onion. Season with ½ teaspoon salt and freshly ground black pepper.
    4. Heat the remaining olive oil in a 20cm shallow non-stick frying pan until hot. Add the remaining onion then pour in the egg mixture and cook over a very low heat for 5-6 minutes or until the mixture is set. To cook the top of the tortilla, loosen the edges with a spatula and slide the tortilla onto a plate. Then invert it back into the pan and cook for 3-4 minutes until it releases from the base of the pan. Serve cut into wedges with a mixed salad.

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    Cook's tips

    The tortilla must be cooked over a very low heat as the underside can catch very easily.


    Average user rating

    3 stars