Sweet Potato Spanish Tortilla

This dish is Spain’s version of the frittata. Sweet potatoes add both colour and nutrition to this dish. The sauce is delicious and adds so much to this dish. This is an easy midweek meal that can include a number of different vegetables. You will enjoy every bite!

Cube two large sweet potatoes, chop up asparagus or broccoli into small pieces and mix together with olive oil, salt and pepper and cumin. Spread out on a baking pan and bake in the oven for 30 minutes at 425 F OR air fry for 15-20 minutes at 400 F. Set aside.

Place 1/2 cup of bottled roasted red peppers, 2 tablespoons of almonds, 2 tablespoons of olive oil and 1 teaspoon of salt and 2 cloves of garlic into a food processor or bullet and puree until smooth. Set aside.

Put the sweet potato mixture into a greased skillet and add 2 cups of spinach. Heat until spinach has wilted. Beat 6 eggs, 2 egg whites, salt, pepper and 2 tablespoons of milk until frothy. Pour on top of sweet potatoes and spinach. Cover and cook on medium/low for 4 minutes, shaking the pan once or twice.

Sprinkle feta cheese on the top and broil on low for about 5 minutes. Checking often. The egg should be set and the feta should be browned. Cut into slices and serve with the sauce.