Sweet Potato Swiss Chard Tortilla
If you’re like my sister and I, which I hope a few of you out there are, questions such as, “what happens if I accidentally eat that bay leaf?” and “what is the difference between a sweet potato and a yam?” keep you wide awake at night. The latter of the two has been at the forefront of my list of food-related inquiries as of late.
On a recent trip to Trader Joe’s, aka Mecca, we were in search of a certain tubular vegetable. Yams were everywhere in sight, but mistakenly labeled as their doppelganger, the sweet potato. After conferring with the vegetable department guru, we were told that both root vegetables – the one with pale skin and white flesh and the other with darker tan skin and orange flesh – are both, in fact sweet potatoes. Consider our minds blown. El guru told us that the USDA has been perpetuating this confusion for a number of years by labeling the two different varieties of sweet potato incorrectly.
According to The Huffington Post (which also confirms the info we learned at TJ’s) real yams are grown in the tropics and have a rough, almost-black bark with a starchy white or purple flesh. They can also grow quite large and are in fact not related to the sweet potato at all. If a true yam is what you are after, it may require a bit of digging, as they are generally only available in specialty food stores or in the international market.
Now that we are all quite well-informed, either variety of sweet potato will work beautifully for this recipe. The sweeter, orange-toned version will add a bit of caramel flavor to your tortilla while the pale variant is more reminiscent of a traditional yukon gold potato. We use a Japanese Yam here, which has a bit more starch
This recipe for a Spanish tortilla is one that we try to prepare a few times a month. It is truly a perfect meal and is even better the next day. A little bit dense, a little bit airy and delicious all around. If you don’t have chard on hand, use kale, spinach, arugula, or any other cooking green available to you. The slight bitterness of the chard with the slight sweetness of the sweet potato (or yam!) works wonders.
To make this dish more budget friendly, you could use regular russet potatoes and a bag of frozen spinach, or whatever you have on hand that would work well baked in eggs (quite a big category if you ask us.)
Sweet Potato Swiss Chart Tortilla
- 1 medium onion, diced
- 2tbs. grapeseed oil
- 2 bunches of chard (or any other green you have on hand), washed, chopped and de-stemmed
- 2 medium sweet potatoes or yams
- 8 eggs
- 3/4 cup of unsweetened almond milk (another type of milk would be fine)
- 1/2 c. of almond flour or almond meal
- lots of salt and pepper
In a pot, put enough water on to boil to cover the two sweet potatoes. Once boiling, add the potatoes and cook for about 20 minutes, depending on their size. Test for doneness with a fork. If the fork gets a lot of resistance, keep cooking until the fork can pierce a bit of the flesh easily. Once done, let cool and slice (I like with the skin on) into 1/4 inch slices, or somewhere around there. It doesn’t have to be cooked all the way through as it will continue to cook with the eggs.
Preheat the oven to 375. In a large fry pan or skillet over medium heat, saute 1 tbs. of the oil and onions for 8 minutes, stirring two or three times. You want the onions to brown and cook thoroughly and too much stirring will make it take longer to brown. Then add the greens. When I am working with voluminous greens, I add 1/3 at a time, letting each batch wilt down a bit before adding the next. Cook until the greens are to your liking and add salt and pepper to taste. Set aside the greens mixture.
In a medium mixing bowl, beat for one minute with a whisk or fork the eggs, milk, almond flour and salt and pepper. Oil the cast iron skillet (or any oven safe skillet) with the remaining grapeseed oil. Place one layer of potatoes on the bottom of the skillet, then on top sprinkle 1/3 of the swiss chard mixture. Add another layer of potatoes, and the other 1/3 of the chard mixture. Continue this once more. Then add the egg mixture on top of the vegetables, making sure it spreads out evenly. Sprinkle the top with a bit more salt and pepper and pop it into the oven. Bake for 30-35 minutes. The center should look like it is just about to set, not too jiggly and uncooked. It will continue to cook when you take it out of the oven, but I prefer more done than not.