| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 onion, halved and thinly sliced
- 2 sweet potatoes, peeled, halved lengthwise and thinly sliced into half-moons
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 8 large eggs
- 1 cup shredded manchego cheese (about 4 ounces)
- 2 tablespoons sherry vinegar
- 1 teaspoon dijon mustard
- 3 heads Belgian endive, halved lengthwise, cored and sliced crosswise 1 inch thick
- 3 tablespoons finely chopped Marcona almonds or slivered almonds
- 3 tablespoons finely chopped fresh chives
Instructions
- Preheat the oven to 425˚. Combine the onion, sweet potatoes, 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium ovenproof nonstick skillet. Cover and cook over medium-high heat, stirring occasionally, until the sweet potatoes are tender but not falling apart, 6 to 8 minutes.
- Whisk the eggs in a large bowl and season with salt. Pour the potato mixture into the eggs and stir to combine. Stir in the cheese. Place the skillet over medium heat; add the egg mixture and spread out the potatoes with a rubber spatula. Cook until starting to set around the edges, 1 to 2 minutes. Transfer the skillet to the oven and bake until set, 12 to 15 minutes.
- Meanwhile, whisk the vinegar and mustard in a large bowl; whisk in the remaining 2 tablespoons olive oil until smooth. Add the endive, almonds and 2 tablespoons chives; toss and season with salt and pepper.
- Remove the egg tortilla to a cutting board, cut into wedges and divide among plates. Sprinkle with the remaining 1 tablespoon chives and serve with the endive salad.
Nutrition Facts
| Calories | 550 |
| Total Fat | 43 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 402 milligrams |
| Sodium | 684 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 4 grams |
| Protein | 22 grams |
| Sugar | 5 grams |
Reviews
OK, so i improvised a bit… I roasted the sweet potatoes and onion. Then I put a little heavy cream in the eggs with some sage. The salad was delicious. We loved it!