Sweet potato tortilla with pepper sauce

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Results 1-20

• Boll

  13 April 2011

  Boll rated and commented on this recipe

  

  A very nice light midweek meal. I used about half the sweet potato suggested and slice it thinner so that it spread further and cooked faster which worked a treat. I also used 7 eggs instead of 8 and a 28cm pan which meant it was slightly thinner than the picture but there was still plenty to go around. I roasted my own peppers for the sauce which was punchy and flavoursome. Overall a nice little dinner, having some of the leftovers for lunch tomorrow!

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• JOOLES

  05 May 2011

  JOOLES rated and commented on this recipe

  

  Sounds amazing, will definitely try this

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• Tony

  05 May 2011

  Tony rated and commented on this recipe

  

  made this a few weeks ago, so quick and tasty, simply delicious.

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• whatkatiedoes

  05 May 2011

  whatkatiedoes rated and commented on this recipe

  

  So yummy and easy to make - I added red chillies and crumbled feta to the tortilla which worked really well.

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• rookie chef

  07 May 2011

  rookie chef rated and commented on this recipe

  

  Loved this recipe, added red onions in with the sweet potato and worked well. Prefer this to more traditional tortilla with potatoes.

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• jessicawi

  08 May 2011

  jessicawi rated and commented on this recipe

  

  delicious! I added feta cheese and chilli to the sauce which was fabulous. The tortilla was lovely and having done it once, I'll be a great base to adapt with whatever I happen to have in the house xx

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• diamond_sky

  09 May 2011

  diamond_sky rated and commented on this recipe

  

  Lovely meal. Served with potato wedges & salad, made a very filling dinner.

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• sailorgirl

  14 May 2011

  sailorgirl rated and commented on this recipe

  

  Made this for supper last night. Really enjoyed it. I did pre cook the sweet potato slices first to make sure they would be soft when the eggs etc were added. I also added sliced chestnut mushrooms.

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• sailorgirl

  14 May 2011

  sailorgirl commented on this recipe

  Made this for supper last night. Really enjoyed it. I did pre cook the sweet potato slices first to make sure they would be soft when the eggs etc were added. I also added sliced chestnut mushrooms.

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• sophiereay

  16 June 2011

  sophiereay rated this recipe

  

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• cshand

  24 June 2011

  cshand rated and commented on this recipe

  

  Yum! I added chorizo.

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• mosan

  10 July 2011

  mosan commented on this recipe

  Great dish. Transforms the regular potato tortilla, which is one of my go-to meals when I�m stuck for something to make. But this one is a different entity altogether. I�m going to make it again today as it is great warm or at room temperature with a salad. YUM!

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• Amy Fell

  12 July 2011

  Amy Fell rated and commented on this recipe

  

  Very tasty and easy to cook. Was a great change from an ordinary potato tortilla. Will be making again.

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• Kate

  05 September 2011

  Kate commented on this recipe

  This is such a good recipe, if I am in a rush I abandon the red pepper sauce and just add the pepper to the tortilla. It's a real favourite and worth an eat. Kate http://eatingclub.blogspot.com/

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• kittykat

  13 November 2011

  kittykat rated and commented on this recipe

  

  A very easy, tasty recipe. It made a change from the Spanish tortilla I usually make. I too added some caramelised red onions before adding the eggs and it worked really well. Great for a quick supper, but I even served it with a beetroot and rocket salad last night when we had some friends over for a casual supper. Everyone loved it.

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• Melz

  03 December 2011

  Melz rated and commented on this recipe

  

  Yum. Very easy to make and really tasty. The sauce is so easy to mak, but really good! Great for brunch or lunch on the weekend

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• lorna

  14 February 2012

  lorna commented on this recipe

  My son had to cook a recipe using eggs in his home cooking class at school. Apparently everyone else cooked an omelette or boiled egg but he cooked this although the teacher substituted ordinary potatoes for the sweet potato. It was really lovely and the red pepper sauce, using a jar apparently, was equally delicious.

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• Foodie Mum

  29 February 2012

  Foodie Mum rated and commented on this recipe

  

  Delicious, particularly the tangy sauce. I found that I needed to cook the sweet potatoes for slightly longer at the beginning to soften them, and I added a splash of water to stop them catching on the base of the pan. I served it with green vegetables. Everyone enjoyed it - I'll definitely make it again.

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• shoetowers

  16 April 2012

  shoetowers rated and commented on this recipe

  

  This is really simple and really tasty - a quick (yet impressive looking) supper accompanied by a nice green salad. The tangy sauce is amazing - I will definitely make that again (regularly) as I think it would go with lots of other things. Think I'll try it with a jar of roast tomatoes too.

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• kaird

  20 June 2012

  kaird rated and commented on this recipe

  

  I make this regularly and it is always popular. I've revised the recipe slightly and now puree the roasted, peeled peppers and mix them through the egg mix. It makes a beautifully coloured tortilla. PS It's really easy to make your own roast peppers, I don't understand why you would buy them. Whenever I have a few older peppers I roast them in olive oil and then throw them in a freezer bag before peeling. Then they keep in the fridge in oil for ages (or they would if they weren't so damn tasty).

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Ingredients

• 800g sweet potatoes , peeled
• olive oil
• 290g jar flame-roasted peppers , drained
• 1 tsp red wine vinegar
• extra-virgin olive oil
• 1 tsp sweet smoked paprika
• ½ tsp ground cumin
• 1 garlic clove , crushed
• 1 bunch spring onions , sliced
• 6 eggs , beaten and seasoned

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian

Ingredients

• 800g sweet potatoes , peeled
• olive oil
• 290g jar flame-roasted peppers , drained
• 1 tsp red wine vinegar
• extra-virgin olive oil
• 1 tsp sweet smoked paprika
• ½ tsp ground cumin
• 1 garlic clove , crushed
• 1 bunch spring onions , sliced
• 6 eggs , beaten and seasoned

PER SERVING

409 kcalories, protein 15.3g, carbohydrate 46g, fat 19.5 g, saturated fat 4.2g, fibre 6.9g, salt 1.1 g

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