Sweet Potato Tortilla Recipe with Leeks and Fresh Tomato Sauce

Fresh tomato sauce paired with a pinch of sugar balances this sweet potato tortilla recipe perfectly.

| January 2014

Vegetarians, meat-lovers and anyone seeking to add more vegetables to their diet will find inspiration in this vegetable-centric cookbook. Vegetables Please (DK Publishing, 2013), by Carolyn Humphries, gives a fresh look into vegetarian cooking. But have no fear omnivores; there are optional meat suggestions for every recipe, too. In this excerpt, from the section “Tortillas, Frittatas, and Omelets,” you will find a sweet potato tortilla recipe with the perfect balance of salty and sweet.

Tortillas always contain potato, which differentiates them from frittatas. These use sweet potatoes as they go so well with leeks, but ordinary potatoes can be substituted.

Sweet Potato Tortilla Recipe

Preparation: 15 minutes
To cook: 15 minutes

• 1 small sweet potato (about 1 pound/450 grams), peeled, halved lengthways, and thinly sliced crossways
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 leeks, thinly sliced
• 2 tablespoons chopped thyme, plus extra to garnish
• 6 large eggs, beaten

For the tomato sauce
• 1 tablespoon olive oil
• 1 clove crushed garlic
• 2 beefsteak tomatoes, peeled and chopped
• 1 tablespoon tomato paste
• Generous pinch of granulated sugar
• 1/2 tsp ground cinnamon
• Salt and freshly ground black pepper

Optional meat: A few slices of dry, Spanish-style chorizo, cut into thin strips

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