Don’t let the name fool you. There’s no tortilla in this omelet recipe. This is a Spanish style omelet, that’s almost more of a frittata. Tastes amazing, and I think you’ll love it. Don’t forget, traditional Spanish tortillas are served at room temperature, so let this baby cool before you dig in.
1lb yam or sweet potato, cut into thin slices
1 white or yellow onion cut in half then into thin slices
12 eggs or the equivalent in egg whites, beaten
Seasonings: sea salt, pepper, red pepper flakes, dried parsley
Olive oil or other fat or choice
Heat your fat of choice in a large pan.
Add potatoes, onions, sea salt, and some pepper.
Stir around periodically while on low to medium heat. Allowing the onions and potatoes to soften. This should take a few minutes.
Pour in the beaten egg mixture and add some more seasonings (parsley and red pepper flakes). Stir mixture in pan like you’re scrambling eggs. Eggs should begin to set.
Smooth out the egg/potato/onion mixture in the pan and put under the broiler for about 5-10 minutes.