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
2 to 4
sweet potato, peeled, thinly sliced
small red onion, sliced
clove garlic, sliced
bunch asparagus, woody ends removed [Editors' note: We chopped these into short lengths, each about 1 1/2 inches.]
manchego cheese, shaved, plus extra to serve
In a food processor add coriander, 1 clove garlic, extra virgin olive oil, vinegar, cumin, and season. Blend until smooth. Set aside.
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.
In the same pan cook the onion and garlic in oil on medium heat until soft. Add asparagus to the pan along with paprika.
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.
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.