What’s the difference between a frittata and a tortilla? They both look the same, right? Well, an Italian frittata is like an omelet and has to have eggs as well as whatever veggies, herbs, etc you like and you typically make it in a pan and finish it in the oven in the same pan. A Spanish tortilla has to have eggs and potatoes and sometimes onions with whatever else you fancy. You would usually flip the tortilla over in the pan to cook the top side or finish it under a grill. It’s really just a matter of technique as well as having to add spuds to the tortilla. That’s about it. Either way both taste great.
1/2 cup white onion – finely diced
4 garlic cloves – minced
1 cup cooked spinach – chopped
1 large organic yam or sweet potato – 1/8″ slices
10 organic egg whites
2 organic whole eggs
1 jalapeno – seeds removed, fine dice
Use a 9″saute pan
Preheat oven 375°F
NOTE: You’ll be cooking this in the saute pan you prepare it in so make saute it doesn’t have a plastic handle that’ll melt in the oven.
Preheat saute pan on medium low heat for 1 minute. Saute onions and garlic in 2 tbsp olive oil for 3-4 minutes until translucent but not browned. Whisk the eggs together, add diced jalapeno and pinch S&P. Once onions are cooked add another tbsp olive oil and pour half the egg mixture in pan. Mix around as if making scrambled eggs for 30 seconds. Remove pan from heat and lay a layer of sweet potatoes on top of of eggs. Push them into eggs. Next sprinkle a layer of spinach on top of potatoes followed by another layer of potatoes.
Pour additional egg mixture over potatoes and move pan around so they’re spread over the entire surface. Season top with S&P. Pop in oven for 35 minutes or until a knife pierces easily thru potatoes. Once cooked let sit in pan for five minutes.
Turn out onto clean cutting board to serve. Finish with chopped fresh basil on top.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.