Spanish sweet potato tortilla

A variant on the classic Spanish tapas dish.

Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.

Spanish sweet potato tortilla

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sweet potatoes, with skin



smoked paprika



clove of garlic



red chilli pepper, sliced into rings



onion, finely chopped




Preparation method

  • Steam the sweet potatoes in a steamer at 130°C and steam at 50% for 20 minutes.
  • Remove the skin from the sweet potatoes and finely dice.
  • Fry all the ingredients, except for the eggs, in a little oil.
  • Once all the ingredients are beautifully browned, remove the pan from the heat and place the ingredients in a bowl
  • Mix in the eggs and season to taste with salt.
  • Pour the mixture back into the pan and continue cooking with the lid on until the egg is light brown and has set.
  • Slide the tortilla from the pan onto a cutting board and cut into slices.

Serving suggestions

  • As part of a selection of tapas with calamari, king prawns, olives, and pan con tomate.
  • As a lunch dish with rocket salad.

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