Fresh tomato sauce paired with a pinch of sugar balances this sweet potato tortilla recipe perfectly.
This recipe uses sweet potatoes, as they go well with leeks, but ordinary potatoes can be substituted.
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.
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
1. First, make the tomato sauce. Heat the oil in a saucepan; add the garlic and tomatoes, and fry, stirring, for 2 minutes until the juices are running. Stir in the tomato paste, sugar, cinnamon, and a little salt and pepper. Cover and simmer gently for 5 minutes. Remove the lid and boil rapidly for about 3 minutes until thick and pulpy, stirring constantly. Remove from the heat, then reheat when ready to serve.
2. Bring a pan of water to a boil, drop in the slices of sweet potato, and cook for 4 to 5 minutes until they are just tender but still holding their shape. Drain thoroughly.
3. Heat the butter and oil in a large non-stick frying pan. Add the leeks and fry over medium heat for 2 minutes. Add the sweet potatoes, thyme, and salt and pepper. Toss gently until thoroughly combined. Add the beaten eggs and cook gently for 4 to 5 minutes, lifting and stirring at first, until the egg has almost set.
4. Meanwhile, preheat the broiler. Put the frying pan under the broiler for a few minutes to brown and set the top of the tortilla. Slide onto a plate and garnish with a few thyme leaves. Cut into wedges and serve with the tomato sauce. Serves 4
If adding meat, scatter the chorizo in the pan with the sweet potatoes at step 3, then continue as before.
Photographs and text reproduced by permission of DK, a division of Penguin Group (USA) from Vegetables Please: The More Vegetables, Less Meat Cookbook © 2013 by DK Publishing. All rights reserved.
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