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    You are in: Home / Recipes / Sweet Potato Spanish Tortilla With Sage Walnut Pesto Recipe
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    Sweet Potato Spanish Tortilla With Sage Walnut Pesto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    AmyZoe's Note:

    My Mom made this, and I thought it was a lot of work, but the flavors are good. Recipe courtesy of

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    Units: US | Metric

    Sage Walnut Pesto

    Sweet Potato Spanish Filling

    • 2 large sweet potatoes, sliced very thinly
    • 1 medium onion, cut in half and sliced into half moons
    • 1 1/2 tablespoons ghee, butter or 1 1/2 tablespoons grapeseed oil
    • 6 eggs
    • 2 tablespoons milk
    • kosher salt, to taste
    • pepper, to taste
    • 2 tablespoons goat cheese (for sprinkling) (optional)
    • pepper, to taste


    1. 1
      Sage Walnut Pesto: Start by making the pesto. Place the sage leaves, walnuts, and crushed garlic in a food processor or high speed blender. Process on low to allow everything to be broken down into little shreds. Add the olive oil, lemon, 1/4 teaspoon of salt, and a few grinds of pepper and process again until well combined, but still rustic looking. Taste for salt and olive oil, and add more if necessary.
    2. 2
      Sweet Potato Spanish Tortilla: Turn on the broiler. Heat a tablespoon of ghee in a large, heavy skillet over medium heat. Add sweet potatoes in an even layer. Once you've finished layering them, approximately 2 minutes later, begin stirring the potatoes so that they flip and cook evenly. Add the onions and continue to cook until both the potatoes and onions are just soft. Sprinkle generously with kosher salt and pepper. Remove the sweet potato and onion mixture to a plate.
    3. 3
      Whisk the eggs, milk, and salt and pepper together in a medium bowl.
    4. 4
      Meanwhile melt the remaining 1/2 tablespoon of ghee in the pan, being sure to coat the sides. Add that potato-onion mixture back in, in as even a layer as you can.
    5. 5
      Pour the egg mixture over top, gently lifting the potatoes from around the sides of the pan to allow the egg to get into all the crevices. As the tortilla begins to turn, you want to continuously run a small spatula along the side of the tortilla, tilting the pan so that the egg can run under. Alternate this with flattening the mixture down gently with your spatula.
    6. 6
      Once the tortilla is just about set, take the pan and place it under the broiler. Cook for approximately 2 minutes, or until set set, but not browned. Take it out and top with the optional goat cheese, if using. Place under the broiler again for another minute or two until browned, but not burned. If you're not using the goat cheese, just keep the pan under the broiler for another minute or two until browned, but not burned.
    7. 7
      Remove from the oven and allow it to cool slightly.
    8. 8
      You should be able to lift the whole thing right out of the pan.
    9. 9
      Top with a sprinkling of parsley and a dollop of sage walnut pesto.

    Ratings & Reviews:


    Nutritional Facts for Sweet Potato Spanish Tortilla With Sage Walnut Pesto

    Serving Size: 1 (152 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 444.5
    Calories from Fat 318
    Total Fat 35.4 g
    Saturated Fat 8.3 g
    Cholesterol 292.3 mg
    Sodium 301.7 mg
    Total Carbohydrate 20.2 g
    Dietary Fiber 3.9 g
    Sugars 4.7 g
    Protein 13.7 g

    The following items or measurements are not included:

    sage leaves

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