Peruvian Sweet Potato and Kale Tortilla
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 teaspoon vegetable oil
- 1⁄2 large onion, diced
- 2 garlic cloves, minced
- 1 lb sweet potato, peeled and grated
- 1⁄2 bunch kale, washed and finely chopped
- 6 whole eggs
- 1⁄2 cup whole milk
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
directions
- Heat the vegetable oil in a large 100% oven proof skillet over medium heat.
- Add onion to the skillet and saute until translucent, 2 to 3 minutes.
- Add garlic and sweet potato to the skillet and cook until the potatoes are slightly crispy, about 5 minutes.
- Add chopped kale to the skillet and continue to saute until the kale is bright green and slightly wilted.
- While the vegetables are cooking combine the eggs, milk, salt, and pepper in a medium bowl and whisk until thoroughly blended.
- Pour the egg mixture over the cooked vegetables and, without stirring, allow to cook on medium-low heat until the eggs have almost set, about 5 minutes.
- To finish cooking the tortilla transfer the skillet to a preheated oven and broil on high (500 degrees Fahrenheit) until the top is golden brown.
- Remove the skillet from the oven and run a silicone spatula around the edge of the pan to remove the tortilla from the pan.
- Serve warm with your favorite aji or hot sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!