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Recipes

Sweet potato and worsht tortilla

A tasty Spanish treat with a kosher twist

January 27, 2011 12:26
27012011 tortilla

Bysamantha michaels, Samantha Michaels

1 min read

Cook: 45 minutes

Serves: 2

One of the best things about a holiday in Spain is the opportunity to eat plenty of freshly made tortillas – the famous Spanish omelette made simply from onion, potatoes and egg, served at every cafe and tapas bar in the country - hot, cold, as a side dish or in a roll.

There are variations, including one which includes chopped chorizo sausage. Obviously, we cannot eat this as chorizo is made from pork, but I subsituted it for worsht and it worked well. And while I was in experimental mood, I also decided to use sweet potato instead of regular spuds which gives both extra flavour and nutrients. I also added some fresh chilli for some extra zing. It makes a fantastic, thrifty meal for two and is very tasty - so much so that I thought I would share the recipe with JC readers. If you happen to have a very large frying pan you can double the quantities and make it for four. Serve with a green salad. If you have any left over you can take it to work cold the next day in a sandwich.

Method

Ingredients

4 large eggs
1 onion, sliced
1 large sweet potato, peeled and cut into slices of about the thickness of a pound coin.
100g worsht, cut into small cubes
1 green or red chilli, chopped
Salt and pepper
Oil for cooking