Sweet Potato & Manchego Tortilla with Coriander Mojo

By Cle-ann
October 19, 2014
5 Comments


Author Notes: Breakfast, lunch or dinner, I love anything with a Spanish twist. I’ve used sweet potato for my tortilla—it's nutritious and sweet, and goes beautifully with the sharp contrast of manchego cheese. To top it off, coriander mojo (oh yeah!), a really tasty little green sauce. Cle-ann

Food52 Review: WHO: Cle-ann is a Melbourne, Australia-based recipe developer and food stylist.
WHAT: A one-pan, Spanish tortilla-inspired egg dish for any meal of the day.
HOW: Soften sweet potato, onions, garlic, and asparagus in a pan, then add eggs and bake until sliceable. Serve with a zippy cilantro sauce.
WHY WE LOVE IT: A classic tortilla meets a more-loaded-up frittata, and gets a good teaspoon of smokey paprika swirled in. We will be borrowing this addition for many egg dishes in the future—as well as the spunky green sauce that's dolloped over the top.
The Editors

Serves: 2 to 4

Ingredients

PROVISIONS

  • 4 tablespoons olive oil
  • 200 grams sweet potato, peeled, thinly sliced
  • 1 small red onion, sliced
  • 1 clove garlic, sliced
  • 1 bunch asparagus, woody ends removed [Editors' note: We chopped these into short lengths, each about 1 1/2 inches.]
  • 1 teaspoon smoked paprika
  • 30 grams manchego cheese, shaved, plus extra to serve
  • 4 free-range eggs
  • Salt & freshly cracked pepper to taste

CORIANDER MOJO

  • 1 cup coriander (cilantro)
  • 1 clove garlic
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sherry vinegar
  • 1 teaspoon ground cumin
  • Salt & freshly cracked pepper to taste

Directions

  1. In a food processor add coriander, 1 clove garlic, extra virgin olive oil, vinegar, cumin, and season. Blend until smooth. Set aside.
  2. Heat a small pan over medium heat. Add olive oil. Add sweet potato, and cook until softened slightly, about 5 minutes. Remove with a slotted spoon and place into a bowl.
  3. In the same pan cook the onion and garlic in oil on medium heat until soft. Add asparagus to the pan along with paprika.
  4. Whisk eggs and add them to the sweet potato, stir to coat, and season. Pour the egg and potato into the pan, cook on a low heat for a few minutes. Add cheese to top and broil until egg is cooked and cheese is melted.
  5. To serve, carefully loosen the sides of tortilla with a spatula, cut into serving sizes, spoon over mojo sauce, and shave extra manchego on top.

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Reviews (5) Questions (0)

5 Comments

Daniel M. September 14, 2017
This recipe sounds delicious. I am going to try it tonight. There is one thing I noticed. In the coriander mojo, there is a bit of an issue, coriander is the seed of the cilantro plant, which in turn has a different flavor. However, the picture shows a green dressing. I think the sauce is actually a cilantro mojo. I just wanted to check and make sure.
 
Author Comment
Cle-ann September 15, 2017
Hi Daniel. In Australia cilantro = coriander (both seed and fresh) so yes use the green stuff! :)
 
Daniel M. September 15, 2017
That is what I thought was going on. Not a big deal. It was very good, I made it last night.
 
eternalgradstudent January 21, 2017
Since it's not asparagus season, any suggestions for a substitution?
 
Author Comment
Cle-ann January 21, 2017
Hi! Depends on what season your in? Over in Australia it's summer, so I would use green beans or zucchini. In winter I would use leafy greens like spinach, silverbeet (swiss chard) or broad beans, broccoli and snow peas. Hope that helps :)