Description
This oven-roasted sweet potato and courgette tortilla is a hearty and flavorful Spanish-inspired dish featuring thinly sliced sweet potatoes, courgette, and onion baked to tender perfection and bound together with a creamy egg and crème fraîche mixture, topped with manchego cheese and fresh chives. Perfect served warm or cold alongside a green salad for a satisfying meal.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes (500g), peeled and thinly sliced
- 1 onion, thinly sliced
- 1 courgette, thinly sliced
Other Ingredients
- 2 tbsp olive oil
- 6 eggs
- 50g crème fraîche
- 30g manchego or vegetarian alternative, grated
- 1 tbsp chopped chives
To Serve
- Green salad
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 190°C (170°C fan) or gas mark 5. Place the thinly sliced sweet potatoes, onion, and courgette into a medium non-stick baking dish (approximately 18cm x 30cm x 4cm). Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss everything to coat evenly.
- Roast Vegetables: Bake the vegetables for 30 minutes, tossing them halfway through to ensure even cooking. The sweet potatoes should become tender, the courgette slightly charred, and the onion softened.
- Prepare Egg Mixture: While the vegetables are roasting, whisk together 6 eggs and 50g crème fraîche with a pinch of salt and pepper until well combined.
- Assemble Tortilla: Remove the baking dish from the oven and pour the egg and crème fraîche mixture evenly over the roasted vegetables. Sprinkle 30g grated manchego cheese over the top.
- Bake the Tortilla: Return the dish to the oven and bake for an additional 25-30 minutes, or until the tortilla is just set and cooked through.
- Finish and Serve: Once baked, sprinkle the chopped chives on top. Serve the tortilla hot or cold accompanied by a green salad for a complete meal.
Notes
- You can substitute manchego with any vegetarian cheese alternative as desired.
- For extra flavor, add a pinch of smoked paprika or fresh herbs like thyme before roasting the vegetables.
- The tortilla can be served warm immediately or chilled and eaten cold, making it suitable for meal prep or picnic lunches.
- If you prefer, use a non-stick oven-safe frying pan instead of a baking dish to get edges a little more crisp.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Spanish
Keywords: sweet potato tortilla, courgette tortilla, oven-roasted vegetables, Spanish tortilla, vegetarian main dish, baked egg dish
