Today’s divine recipe is sponsored by my friends at Burnbrae Farms, suppliers of fresh high quality eggs and egg products! All opinions and thoughts are my own.
Breakfast dreams are made of this Spanish Tortilla! Not just delicious, but super light made using only egg whites, studded with sweet potatoes and sprinkled with some fresh spinach and tangy feta cheese! You can whip this power packed breakfast in 20 minutes and keep leftovers for lunch the next day 🙂 I loved this twisted version of Spanish Tortilla more than the original one, give it a try!
I’m over the moon excited for this delicious recipe. I won’t say it’s part of my New Year resolution because I barely stick to resolutions. But since we’ve all been enjoying Holiday sweets and treats, it makes sense to lighten things up a bit this time of year. This Spanish tortilla recipe is absolutely the perfect start to your day, and also the perfect lunch to fill you up mid day.
First of all, the egg whites. While I rarely favour any type of eggs because whole eggs are still healthy and awesome for you, but these Naturegg Simply Egg Whites are a lighter meal option after the holidays. I’ve also used them in this Festive Cranberry Pistachio Holiday Biscotti which is one of my all time favorites! For today’s Spanish tortilla, I didn’t miss the taste of whole eggs at all, so it was the perfect twist! Not to mention how easy it was to just shake and pour the egg whites in to my skillet-no cracking, separating, shell fishing..nothing.
Another thing I loved was the sweet potatoes swap! Such a sweet luscious comforting root veggie. If you’ve missed this Crunchy Sweet Potato Gratin post, well you missed out on a crowd pleaser recipe, and on how I fell in LOVE with sweet potatoes some eight years ago 🙂 it almost feels like the sweet potatoes took over the place of whole eggs here. They infused sweetness and richness to the Spanish tortilla, plus a nice faint shade of orange color 🙂
Before I get to the step by step details, I wanted to mention that I made this fabulous recipe the first time for lunch. It was one of those (rare) lazy weekends and no one was up for breakfast at home. So a little after noon, kids started snacking and I felt like I needed to make something quick so I can go back to that rare lazy day I was having. This luscious Spanish tortilla was so filling, light as air and really quick! Probably the biggest bonus is that it all comes together in one skillet.
Here’s how it goes—I start sautéing some shallots and garlic in a non stick skillet with butter (but a neutral type of oil works beautifully too!). Ten minutes later you’ll find the onions almost golden and very soft, the thinly sliced sweet potatoes go in for a quick sautee. At that point, rather than frying, boiling or roasting the sweet potatoes, I cook them in the same skillet. This is one of my favourite tricks for cooking veggies.
Simply cover the skillet and lower the heat. Your sweet potatoes will soften up beautifully and cook all the way minus all the fuss! Finally, it’s time for the egg whites. Pour right over the sweet potatoes and onion mixture, and cover the skillet once again. The Spanish tortilla at this point cooks over low heat for about 20 minutes until the egg white are beautiful cooked through.
If you’re one of those who love a nice crunchy tortilla, then you’ll need to adjust your heat to medium low. Then you’ll need to flip your Spanish tortilla over a clean plate and flip it back on the skillet to have a nice crust on both sides. Similarly the toppings. It’s not part of the classic Spanish tortilla at all, I just wanted an extra healthy feel to it. It worked great! I added some fresh spinach and feta cheese and while that was perfect, I think maybe some chopped tomatoes, scallions, avocados would be awesome!!
Try this amazing twist on the classic Spanish tortilla and you’ll be pleasantly surprised!! For more inspiration and amazing recipes, here’s a fabulous link to check! Now double enjoy!! 🙂
Spanish Tortilla with Egg Whites and Sweet Potatoes
Ingredients
- 1 tablespoon of butter or oil
- 4 shallots thinly sliced
- 2 cloves of garlic minced
- 2 1/2 cups of thinly sliced sweet potatoes
- 1 teaspoon of salt
- 1 box of Burnbrae Naturegg Simply Egg Whites
- 1/2 teaspoon salt
- 1 teaspoon of black pepper
Topping:
- 1 cup of fresh spinach leaves
- 1/2 cup of crumbled feta cheese
- 1/2 teaspoon of red chilli flakes
- 1 tablespoon of minced parsley
Instructions
- Preheat a non stick skillet about 9 inch round over medium heat, melt the butter and start sautéing the shallots. Keep sautéing for 8 minutes or so until the shallots are soft and nearly golden, then add in the garlic. Sauté for another minute and add in the sweet potatoes. Season with salt and sauté for a minute on top. Cover the skillet and lower the heat to low. The sweet potatoes will cook for nearly 20 minutes until soft and tender.
- At that point, add in the egg whites, season and cover the skillet again for 10-15 minutes until the eggs are cooked all the way through.
- Serve the Spanish tortilla right away with the toppings. Enjoy 🙂
Spanish Tortilla is so delicious! I love your version with sweet potato instead of regular potato. I will try it next time I make Spanish Tortilla. I actually cheat at the end by finishing it in the oven, that way I don’t risk burning the bottom!
Hi, Thanks for sharing the recipe!
I’ve found a real difficulty adjusting the skillet temperature. I ended up burning the recipe 🙁 can you please suggest me any specific adjustments in temperature?
Hi William, so sorry to hear about the burning! I’m wondering if you’re using a gas or electric stove? In all cases, feel free to drop the temperature to low and cover your skillet with a lid or aluminum foil to speed up the cooking of the eggs.