Spanish potato omelette / Tortilla de patatas
Step 1/4
- ½ sweet potato
Dice and cook sweet potatoes in a bit of olive oil at 350° until done.
Step 2/4
- ½ red onion
- 1 canned kidney beans in chili sauce
- 6 corn tortillas
- 1½ cups shredded Mexican cheese blend
- 1 mini can of enchilada sauce
In a cast iron pan, layer tortillas, beans, cooked sweet potatoes, part of the onions, & part of the shredded cheese in 2 layers, dumping enchilada sauce over it evenly, and cook at 350° until bubbly (approx 20 minutes)
Step 3/4
- 5 eggs
Top layers with raw eggs and a little more cheese. Then replace in oven, switching to the broiler (high)
Step 4/4
- ½ cup cilantro
- 1 avocado
Finnish with fresh ingredients, including the remaining raw onions and serve
