Spanish Tortilla

This is my go-to recipe for breakfast for guests.  I use the largest cast iron skillet I own, 10 inches, and it holds it all.  If you are using anything smaller I would suggest you cut down on the ingredients a little.  You can read the comments from the original Everydaypaleo post to see any problems people had with the recipe and how they were solved.  Any edits I made are in (parenthesis).

Everyday Paleo Spanish Tortilla

2 medium yams (sweet potatoes), peeled and sliced into thin rounds with a mandoline slicer

(I have started using only one medium sweet potato instead of 2)

2 cups torn arugula leaves (I used baby spinach)

1 purple onion, sliced thin (medium onion or 1/2 a large onion)

3 tablespoons coconut oil

10 eggs (I used eight)

½ teaspoon sea salt

½ teaspoon black pepper

½ teaspoon smoked paprika (“SMOKED”KEY INGREDIENT!)

1 teaspoon garlic powder

(Preheat oven to 350 degrees)

In a saute pan (this is a pan that is about 2-3 inches deep unlike the flatter skillet), heat 2 tablespoons of the coconut oil.  Make sure your oil is hot enough that is sizzles when you lay in a slice of yam.  Cook the yam slices in a single layer in batches in the hot oil, flipping after frying for about a minute on each side or when they start to brown.

(Another method which I use is to place the sliced sweet potatoes on a cookie sheet and drizzle with coconut oil.  Bake in a 300 degree oven until tender.  This allows you to brown the onions while the potatoes are getting soft and all will be ready at the same time.)

Set the cooked yams aside, add the remaining tablespoon of coconut oil into the pan and saute the onions just until they start to turn brown.  While the onions are cooking, beat the eggs together with the spices in a medium sized bowl.  After the onions begin to brown, spread them evenly on the bottom of the pan and layer the yams on top of the onions, followed by a layer of the arugula.  Poor the egg mixture evenly over the layers of veggies and cook over medium or medium low until the edges start to look done (about 4-5 minutes).

(I have added crumbled bacon and/or sausage on top of the egg mixture.  Great use for leftover breakfast meat.)

(Turn oven to low broil.)

Move the entire pan underneath your broiler for another 5-6 minutes until the “tortilla” is firm on top.  Remove and slice like a pizza and eat immediately.  Serves 4-5.


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