Peruvian Sweet Potato and Kale Tortilla

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READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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.
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