Spanish tortilla with chorizo, sweet potatoes and squash
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Unrated
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8 slices
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Cuisine
Spanish
Spanish tortilla with chorizo, sweet potatoes and squash
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This Spanish-style tortilla with chorizo, sweet potatoes and squash can be eaten hot or cold and makes a great portable snack.
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Ingredients
- 6 egg large
- 250 butternut squash peeled and sliced into thin rounds, 9 oz
- 150 g sweet potato peeled and sliced into thin rounds, 5.3 oz
- 100 g chorizo 3.5 oz
- 3 garlic peeled and sliced, cloves
- 3-4 tbsp olive oil plus 1 tbsp to mix in with eggs
- 1/2 tsp paprika sweet
- 1/2 tsp fennel seeds
- pinch chili flakes
- salt freshly ground
- black pepper freshly ground
- sage handful fresh leaves
Instructions
- Preheat the oven to 180C (350F).
- Peel the casing off the chorizo and cut into small cubes.
- Slice the butternut squash into thin rounds and then cut into quarters.
- Spread the vegetables, garlic, chorizo and half the sage leaves on a baking tray. Season with salt and pepper and sprinkle with the fennel seeds and chilli flakes. Drizzle with the olive oil and toss to coat.
- Roast for about 25 minutes or until the vegetables are fork tender. Transfer to a plate to cool slightly. Keep the oven on but turn to fan plus grill.
- Lightly beat the eggs and a tablespoon of olive oil.
- Layer a third of the vegetables over a 20cm (8in) oven-safe frying pan and then pour a third of the eggs over them. Shake the pan so the eggs cover the vegetables. Start cooking over medium heat.
- Repeat the process until you have used up all the egg and veggies and cook until the edges are set and middle is still fairly wobbly. Add a few sage leaves and sprinkle with the sweet paprika.
- Transfer the pan to the oven and cook for a further 10 minutes or until the middle is cooked and set.
- Cool in the pan for 10 minutes then turn over onto a plate. Slice into wedges and serve.
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