Spanish tortilla with bell pepper and sweet potato
A light Spanish tortilla with sweet potato and sweet bell pepper, in which soft-boiled eggs and fresh flat-leaf parsley combine to create a warm, savory flavor.
Ingredients · Servings 6
- 1 sweet potato
- 1 ui
- 1 sweet pointed pepper
- olive oil
- 7 eggs
- flat parsley
- 0.5 tsp salt
Method · 30 min
- Peel the sweet potato and cut it into slices. Place the slices in a steamer basket until tender. Meanwhile, chop the onion and the sweet pointed pepper. Put some olive oil in a pan and sauté them.
- Whisk the eggs and add salt. Preheat the oven to 175 degrees. Take a small ovenproof dish. Lay a layer of sweet potato, add some of the bell pepper and onion mixture, a layer of whisked egg, and repeat until the dish is full.
- Bake for 25 minutes in an oven at 175 degrees (check regularly, as this can vary significantly depending on the size of your dish and the type of oven). Finish with some flat-leaf parsley.
- Tasty!
