Sweet Potato and Goat Cheese Tortilla
Elevate your brunch game with this Sweet Potato and Goat Cheese Tortilla, a delightful spin on the classic Spanish tortilla. Packed with tender, caramelized sweet potatoes, creamy goat cheese, and a hint of paprika, this dish is not only visually pleasing but also bursting with flavor. Perfectly golden and loaded with wholesome ingredients like fresh parsley and eggs, it’s cooked to perfection in a single skillet, making cleanup a breeze. Whether served warm or at room temperature, this easy and versatile recipe makes an excellent option for a light lunch, a hearty breakfast, or even a crowd-pleasing appetizer. With a quick 15-minute prep and 30-minute cook time, this naturally gluten-free tortilla is both simple and satisfying—ideal for any occasion.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 6 large eggs
- 100 grams goat cheese
- 3 tablespoons olive oil
- 1 small yellow onion
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Peel the sweet potatoes and cut them into thin slices, about 1/8-inch thick.
Thinly slice the onion and mince the garlic.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the sweet potato slices and onion. Cook, stirring occasionally, for 10-12 minutes, until the sweet potatoes are tender but not falling apart.
Add the minced garlic and paprika to the skillet. Cook for 1-2 more minutes, stirring frequently, until fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, salt, and black pepper until well combined.
Add the cooked sweet potato mixture to the eggs. Crumble the goat cheese into small pieces and fold it into the mixture along with the chopped parsley.
Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium-low heat. Pour the egg mixture into the skillet, spreading it out evenly.
Cook the tortilla on low heat for 12-15 minutes, or until the edges are set and the center is mostly firm but slightly jiggly.
To flip the tortilla, carefully place a large plate over the skillet and invert the tortilla onto the plate. Slide it back into the skillet, uncooked side down, and cook for another 5 minutes, or until fully set.
Remove the skillet from heat and let the tortilla cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1195 mg | 398% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.4 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 433 mg | 33% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
