Peruvian Sweet Potato And Kale Tortilla

1. 1

   Heat the vegetable oil in a large 100% oven proof skillet over medium heat.

2. 2

   Add onion to the skillet and saute until translucent, 2 to 3 minutes.

3. 3

   Add garlic and sweet potato to the skillet and cook until the potatoes are slightly crispy, about 5 minutes.

4. 4

   Add chopped kale to the skillet and continue to saute until the kale is bright green and slightly wilted.

5. 5

   While the vegetables are cooking combine the eggs, milk, salt, and pepper in a medium bowl and whisk until thoroughly blended.

6. 6

   Pour the egg mixture over the cooked vegetables and, without stirring, allow to cook on medium-low heat until the eggs have almost set, about 5 minutes.

7. 7

   To finish cooking the tortilla transfer the skillet to a preheated oven and broil on high (500 degrees Fahrenheit) until the top is golden brown.

8. 8

   Remove the skillet from the oven and run a silicone spatula around the edge of the pan to remove the tortilla from the pan.

9. 9

   Serve warm with your favorite aji or hot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.