This is a fun and colorful update on the Spanish Tortilla. Using sweet potato or yams, kale and French lentils. A perfect creation to use eggs for dinner! Look for a long skinny sweet potato so the pieces are a little smaller. —Maria Reina
red winterbor kale
Avocado or canola oil
Ground black pepper
Medium onion, cut in half and sliced
long skinny sweet potato or yam, peeled and cut into 1/4" slices
Pink lady apple, peeled, cored and sliced into 1/4" rounds
Bring 2 cups of water to boil with 3/4 teaspoon of kosher salt. Add the lentils and cook for 15 minutes. Drain and set aside.
While the lentils cook sauté the kale over medium heat in a 10" non-stick salute pan with a few tablespoons of oil, and season with salt and pepper. Cook for about 3-4 minutes. Remove from pan and set aside.
Add the onions, 1/4 cup of oil and a good pinch of salt and pepper. Sauté until soft. Add 1/3 of the sweet potatoes at a time and cook until almost soft, or until they take on a little bit of color. Seasoning with salt and pepper with each addition. Remove and continue until they are all cooked, adding a little more oil as needed.
Add 2 tablespoons of oil and cook the apple until soft, then set aside.
Layer in the sauté pan: 1/2 of the sweet potato, 1/2 of the lentils, 1/2 kale, the apple slices and 1/2 of the almonds. Make another layer with the rest of the sweet potato, lentils and kale. Slowly drizzle the beaten eggs over the layers and gently press down with your fingers. Sprinkle the rest of the almonds on top.
Preheat the oven to 350 degrees. Cook the tortilla on top of the stove, over medium heat for 8-10 minutes, or until the eggs begin to set up. Then place the pan in the oven for another 10 minutes. For the last 3-5 minutes broil the top.
Remove from the oven and carefully slide out of the pan on to platter. Let it cool for 10-20 minutes. Slice and serve.