Sweet potato and Chard Spanish Tortilla

Sweet potato and Chard Spanish Tortilla

  • Servings: 4
  • Difficulty: easy
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  • 2 smallish sweet potatoes
  • 1/2 medium onion
  • 3 chard leaves
  • 3 eggs
  • 3 TBS oil (olive oil, coconut oil, or ghee)
  • salt to taste
  • 10 inch skillet


  1. Cut each sweet potato in half lengthwise and then half again down the center. Working from the short side, slice the sweet potato in thin (equal size) pieces.
  2. Cut the onion into similar size pieces.
  3. Pour oil in the skillet and and set on medium heat. Add sweet potato.
  4. After 5 minutes of cooking, add the onion and stir.
  5. Add a bit of salt and cover the potatoes and onion and let cook for about 10 minutes. Stirring occasionally so as not to burn. You want your potatoes and onions to have a bit of golden brown.
  6. Chop chard into small pieces, discarding the end of the stems. Chard stems are edible and lovely!
  7. Add chard into the potato mixture and cover. Let set for about 3 minutes or until chard looks wilted.
  8. Whisk the eggs in a bowl.
  9. Add a bit of salt to the eggs.
  10. Add the potato/onion/chard mixture to the eggs. Cover with foil and let set for about 10 minutes.
  11. Wipe out the skillet used to cook the potatoes and then set over medium heat. You may need to add a bit of oil if there is none left in the pan, just a thin cover.
  12. Pour the egg mixture in the skillet. For 5 or so minutes slowly shaking the pan back in forth letting the eggs set over the heat.
  13. Once set, carefully place a plate on the pan and flip the tortilla onto the plate. Even more carefully slide the tortilla, uncooked side down, back into the pan.
  14. Cook for 3 to 5 minutes.
  15. Enjoy!