This morning, we were invited over a friend’s home for brunch. I certainly didn’t want to go empty-handed, and figured it was a great time to use up some of the delicious eggs I picked up from our good friends at Double R Cattle Services!
My husband is fond of spanish tapas, so of course the first thing he said was “Make a tortilla espanola!” A tortilla is a simple spanish dish made with potatoes, eggs, and olive oil. I had some beautiful sweet potatoes and crookneck squash from our CSA basket thanks to Green Button Farm, so I decided to make a modified version that would fit the bill!
I used butter in this recipe as I had a lot of it in the fridge, but a traditional tortilla espanola calls for olive oil. That being said, I’ve provided options for both types of cooking fats. Sub olive oil for a more traditional flavor and for dairy-free meal.
Sweet Potato and Yellow Squash Tortilla Espanola (Paleo, Grain-free, Dairy-Free option)
- 2 large sweet potatoes, peeled and sliced thinly
- 2 yellow squash, sliced thinly
- 1/2 medium onion, diced finely
- 3 Tbsp. grass-fed butter or 1/2 cup olive oil
- 14 eggs
- Salt and pepper to taste
- Preheat your oven to 350 degrees F.
- Heat 2 Tbsp. butter or 1/4 cup olive oil in a large skillet or pan on medium or medium-high heat (I used a Le Creuset brasier)
- When hot, add the sweet potato slices. Add salt to taste.
- Turn sweet potatoes occasionally, and cook until slightly soft, but still a bit firm.
- Add onions and stir.
- Once the onions are beginning to soften, add yellow squash slices.
- Turn the slices and distribute them evenly on the bottom of the pan.
- Add last Tbsp. of butter or last 1/4 cup olive oil to the pan. Turn heat down to medium if it isn’t there already.
- In a separate bowl, whisk the eggs together with some salt and pepper to taste.
- Carefully pour the eggs into the pan.
- With a fork, make sure the potatoes and squash are distributed evenly in the pan. Some should have sunk to the bottom of the egg mixture, while the rest should be resting near the top.
- Cook on the stovetop for about 2 minutes.
- Place the pan into the oven. Bake for 10-20 minutes, until the top of the egg is firm.
- Let cool before popping out of the pan and slicing.
Note: The cooking time will vary depending upon the type of pan you use. Mine took closer to 20 minutes, but I know when I cook in my stainless steel pans that cooking time is shorter.
I hope you enjoy!