This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"All happiness depends on a leisurely breakfast."
I have seen dozens of variations of Spanish tortillas. Some are great and others not so much. Some use diced or cubed potatoes and others mashed or whipped potatoes. This one I haven't seen. Using yams adds a sweetness to the dish that is so well balanced by the savory eggs, onions and cheese. Pair this with a salad for the perfect Sunday brunch or an easy weeknight meal.
I love using other aged cheeses as well and manchego goes great with this recipe. This dish is great right out of the oven but is even better the next day after it has chilled.
This lovely spicy red powder is ground from mild to piquant peppers in the Capsicum family. The most common used to make paprika is the dried tomato pepper, which is closely related to other peppers, such as sweet peppers and jalapenos.
Paprikas on the market today come from as disparate locations as California, Spain, Chile and Hungary. It is Hungarian paprika that has become the most famous and most feel is the best quality. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet.
The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier paprikas are found in gourmet groceries and online.
The powder is a great garnish and, when I was growing up, the main use was on deviled eggs. The true subtlety of its flavor and color is released with heating. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat.
Servings = 4 | Serving size =1/4 pie
Cooking Time = 45 Minutes
This recipe can be multiplied by 2.
This recipe can be multiplied by 2 but requires a larger skillet.
|2 tsp||extra virgin olive oil|
|1 clove||garlic (minced)|
|1 medium||red onion (diced)|
|1/4 cup||fresh cilantro (coarsely chopped)|
|2 tsp||fresh oregano (minced)|
|fresh ground black pepper (to taste)|
|1 ounce||Parmigiano-Reggiano (grated)|
Preheat the oven to 325°F.
Place the yam in the oven. Roast for 30 minutes. When soft, remove and place in a bowl. After it has cooled slightly mash with a fork.
Heat the olive oil in an 8 inch non-stick skillet over medium heat and add the minced garlic. Cook for about 1 minute and then add the onions. Cook, stirring continuously, until soft and golden brown.
Add the mashed yams to the onions and fold together.
Whisk together the eggs, water, cilantro, oregano, salt, paprika and pepper.
Add the egg mixture to the pan and fold the eggs together with the onion / yam mixture.
Transfer to the oven and cook for about twenty minutes (until the center is set). Top with the grated cheese and serve.
Serving size = 1/4 pie
Servings = 4
Amount Per Serving
|Calories 388||Calories from Fat 145|
|% Daily Value|
|Total Fat 16g||26%|
|Saturated Fat 5g||24%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 6g||22%|
|Vitamin A 19%||Vitamin C 41%|
|Calcium 28%||Iron 16%|
|Vitamin K 8 mcg||Potassium 1207 mg|
|Magnesium 51 mg|