Sweet potato tortilla española with sage pesto

Brunch will never know what hit it.


Here’s a variation on the tortilla española you may not have seen – sweet potato edition.

Tortilla slice

Topped with goat cheese and a sage and walnut pesto, it will knock your brunch socks off.


lightasafeather♫ Music Pairing: Spain. ♫

You all know this 1971 jazz composition from Chick Corea, even if you don’t know that you know it…

Recipe adapted from 80Twenty.


Sage Walnut Pesto

  • ¾ cup sage leaves, not packed
  • 1 cup parsley leaves, not packed
  • ½ cup toasted walnuts
  • 2 cloves garlic, crushed
  • ¼ cup olive oil
  • 1 tbsp. lemon juice
  • Salt and pepper

Sage pesto


  • 2 large or 4 small sweet potatoes, sliced thinly with a mandoline
  • 1 medium onion, cut in half and sliced thinly
  • 1.5 tbsp. butter or olive oil
  • 6 eggs
  • 2 tbsp. milk (whatever kind of milk you prefer)
  • Crumbled goat cheese for sprinkling
  • Smoked paprika (totally optional)
  • Salt and pepper


  1. Make the pesto! Put the sage, walnuts, parsley, and garlic in the good processor until shredded, then add the olive oil, lemon juice, salt and some freshly ground pepper, and pulse again until combined but still chunky (we’re not going for a puree here).
  2. Make the tortilla! Preheat oven to 350 F.
  3. Heat butter or oil in large, oven-safe skillet on medium, add sweet potatoes in a single layer – don’t crowd the pan! Flip and cook at around 2 minutes each side.
  4. Once they’re cooked, take them out and sautée your onions (with a sprinkling of salt) until soft; adding a little more butter or oil as needed.
  5. Whisk the eggs, milk, and salt and pepper together.
  6. Back in your skillet, melt some butter or oil, coating the bottom and sides well so your tortilla doesn’t stick. Add the onions and sweet potatoes, layering evenly.
  7. Pour in the egg mixture, lifting potatoes here and there to get the egg into all the in-between spaces.  Sprinkle with smoked paprika if using.
  8. Put the skillet in the oven and bake until set, about 15 min.
  9. Take it out, let it cool slightly, sprinkle with parsley and goat cheese (seriously, don’t scrimp on the goat cheese – it really adds a lot to this dish).
  10. Slice and serve topped with pesto.

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