Tortilla with Yams
Servings
4Serving size
1/4 pieThis recipe can be multiplied by 2 but requires a larger skillet.
Ingredients
| 8 ounce Yam, raw |
| 2 tsp. Olive oil |
| 1 clove Garlic, raw (minced) |
| 1 medium White onions (diced) |
| 4 large Egg(s) |
| 1 Tbsp Water |
| 1/4 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
| 2 tsp. Fresh oregano (minced) |
| 1/8 tsp. Salt |
| 1/4 tsp. Paprika |
| 1 to taste Black pepper |
| 1 ounce Parmesan cheese (grated) |
Instructions
Place the yam in the oven. Roast for 30 minutes. When soft, remove and place in a bowl. After it has cooled slightly mash with a fork.
Heat the olive oil in an 8 inch non-stick skillet over medium heat and add the minced garlic. Cook for about 1 minute and then add the onions. Cook, stirring continuously, until soft and golden brown.
Add the mashed yams to the onions and fold together.
Whisk together the eggs, water, cilantro, oregano, salt, paprika and pepper.
Add the egg mixture to the pan and fold the eggs together with the onion / yam mixture.
Transfer to the oven and cook for about twenty minutes (until the center is set). Top with the grated cheese and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I have seen dozens of variations of Spanish tortillas. Some are great and others not so much. Some use diced or cubed potatoes and others mashed or whipped potatoes. This one I haven’t seen. Using yams adds a sweetness to the dish that is so well balanced by the savory eggs, onions and cheese. Pair this with a salad for the perfect Sunday brunch or an easy weeknight meal.
I love using other aged cheeses as well, and manchego goes great with this recipe. This dish is great right out of the oven but is even better the next day after it has chilled.