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Active: 40 min Total: 40 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Spanish Tortilla:
  • Onion - 1 , sliced
  • Sweet potatoes - 1 1/2 lbs , sliced thinly
  • Eggs, medium-sized - 8
  • Cooking oil - 1/2 cup
Green Salad with Sherry Vinaigrette:
  • Shallots - 1/2 bulb , diced
  • Sherry vinegar - 1 1/2 Tbsp ((Sub red wine vinegar))
  • Cooking oil - 3 Tbsp
  • Sweetener - 2 tsp ((Like sugar, honey, maple syrup))
  • Cherry tomatoes - 1/2 pt , halved
  • Mixed greens - 4 oz
  • Sliced almonds - 3 Tbsp

Prep

  1. Onions - Prep as directed. (Can be done up to 3 days ahead)
  2. Make vinaigrette - Double if making tomorrow night’s dinner. Dice shallots and place into a bowl. Add sherry (or red wine) vinegar and then whisk in oil. Season to taste with your choice of sweetener and / or salt and pepper. (Can be done up to 3 days ahead)
  3. Sweet potatoes / Cherry tomatoes - Prep as directed.
  4. Eggs - Whisk with some salt and pepper.

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Make

  1. Heat a 9" (22.5 cm) to 10" (25 cm) skillet up over medium heat. Add in cooking oil and then onions with a sprinkle of salt to heated oil. Saute until they just start to soften, ~2 minutes.
  2. Add in potato slices and saute for 15 to 20 minutes, until they are tender. Remove from pan and fold into whisked eggs. You just need a light coat of oil in the skillet so if there is a lot of oil leftover, you can drain it out.
  3. Turn broiler on and position top rack so it’s about 6” (15 cm) to 8” (20 cm) from the heat source. Return skillet to medium heat and pour in egg and potato mixture. Cook for 10 to 14 minutes until eggs are mainly set.
  4. Transfer Spanish tortilla to broiler and broil for ~2 minutes to set the top. Run a spatula around the side and under the tortilla. Place a cutting board or large plate over the skillet and then flip to remove tortilla from the pan.
  5. Toss greens with tomatoes and almonds. Enjoy with spanish tortilla but remember to save ½ for later in the week.

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