Make Ahead

Sweet Potato & Manchego Spanish Tortilla with Coriander Mojo

October 19, 2014
4 Ratings
Photo by Bobbi Lin
  • Serves 2 to 4
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

Test Kitchen Notes

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

What You'll Need
  • 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
  • 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
  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.

See what other Food52ers are saying.

  • Cle-ann
  • Darian
  • Sheri.b
  • Sdanea

9 Reviews

Darian September 2, 2022
Fully intended to make this recipe as written...then had an omelet for lunch (too many eggs for one day?) and some bucatini that really needed using. So, plan B - I roasted the sweet potatoes, red onion and asparagus with olive oil, salt/pepper and smoked paprika, then served atop the bucatini with the cilantro mojo and some shredded Manchego. WOW I could not believe how delicious it was! My husband and I shoveled it in like we hadn't eaten for days. We'll be fighting over the remaining serving for lunch today...
Sheri.b October 16, 2021
Hi there. Question about assembling this. Is a tortilla (flour or corn?) placed at the bottom of the dish before the ingredients are layered? Looks like a great recipe and I would like to try it.
Cle-ann October 16, 2021
Hey. In Spanish cooking a tortilla means an omelette, it’s my spin on the traditional potato tortilla, it’s easy as - you should try it!
Would love to see it on socials @cle_ann
Sdanea July 13, 2020
I made this ahead for my lunch for the week, and it heats up so nicely! This is such a delicious meal, and perfect for meal prepping.
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.
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?
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 :)