Oven-Roasted Sweet Potato & Courgette Tortilla Recipe

Introduction

This oven-roasted sweet potato and courgette tortilla is a delicious twist on a classic Spanish dish. Packed with tender vegetables and cheesy goodness, it makes a perfect meal any time of day. Whether served hot or cold, it pairs wonderfully with a fresh green salad.

Ingredients

• 2 medium sweet potatoes (500g), peeled and thinly sliced
• 1 onion, thinly sliced
• 1 courgette, thinly sliced
• 2 tbsp olive oil
• 6 eggs
• 50g crème fraîche
• 30g manchego or vegetarian alternative, grated
• 1 tbsp chopped chives
• Green salad, to serve

Instructions

1. Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5. Place the sweet potato slices, onion, and courgette into a medium non-stick baking dish (about 18cm x 30cm x 4cm). Drizzle with olive oil, season well with salt and pepper, then toss to combine evenly.
2. Step 2: Bake the vegetables for 30 minutes, stirring halfway through. The sweet potatoes should be tender, the courgette slightly charred, and the onion softened.
3. Step 3: While the vegetables roast, whisk together the eggs, crème fraîche, and a pinch of seasoning in a bowl until smooth and combined.
4. Step 4: Pour the egg mixture evenly over the roasted vegetables in the baking dish. Sprinkle the grated manchego cheese on top.
5. Step 5: Return the dish to the oven and bake for another 25 to 30 minutes, until the tortilla is just set and lightly golden.
6. Step 6: Remove from the oven, sprinkle with chopped chives, and serve hot or cold alongside a green salad.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or fresh herbs like thyme to the vegetables before roasting.
• Substitute manchego with cheddar or a vegetarian hard cheese if preferred.
• To make this dish vegan, replace eggs and crème fraîche with a chickpea batter or silken tofu and omit the cheese or use a vegan alternative.

Storage

Store any leftover tortilla in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, or enjoy cold as a tasty snack or picnic option.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes for this recipe?

While fresh sweet potatoes work best for texture, you can use frozen slices. Just thaw them completely and pat dry before roasting to avoid excess moisture.

Is it possible to cook this tortilla on the stovetop instead of the oven?

Yes, you can cook the vegetables in a skillet until tender, then add the egg mixture and cook gently on low heat until set. Finish by flipping carefully or placing under a grill to cook the top.

Oven-Roasted Sweet Potato & Courgette Tortilla Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

This oven-roasted sweet potato and courgette tortilla is a deliciously comforting dish that combines tender sweet potatoes, lightly charred courgettes, and soft onions baked with a creamy egg custard and topped with nutty manchego cheese. Perfect as a warm meal or served cold with a fresh green salad, this Spanish-style tortilla offers a delightful mix of textures and flavors, making it an ideal dish for any season.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium sweet potatoes (500g), peeled and thinly sliced
• 1 onion, thinly sliced
• 1 courgette, thinly sliced

Other Ingredients

• 2 tbsp olive oil
• 6 eggs
• 50g crème fraîche
• 30g manchego or vegetarian alternative, grated
• 1 tbsp chopped chives
• Green salad, to serve

Instructions

1. Preheat the oven: Set your oven to 190°C (170°C fan)/gas mark 5 to prepare for roasting the vegetables and baking the tortilla.
2. Prepare the vegetables: Place the thinly sliced sweet potatoes, onion, and courgette in a medium non-stick baking dish approximately 18cm x 30cm x 4cm. Drizzle with olive oil, season with salt and pepper, and mix thoroughly to combine the flavors evenly.
3. Roast the vegetables: Bake the vegetable mixture in the preheated oven for 30 minutes, tossing halfway through to ensure even cooking. The sweet potatoes should become tender, the courgette slightly charred, and the onions softened.
4. Prepare the egg mixture: While the vegetables roast, whisk together the eggs and crème fraîche with a pinch of seasoning until smooth and creamy.
5. Combine and bake the tortilla: After the vegetables are roasted, pour the beaten egg and crème fraîche mixture evenly over them in the baking dish. Sprinkle the grated manchego cheese over the top.
6. Finish baking: Return the dish to the oven and bake for an additional 25-30 minutes, or until the tortilla is just set and the top is slightly golden.
7. Garnish and serve: Once baked, sprinkle chopped chives over the tortilla. Serve it hot or cold alongside a fresh green salad for a complete meal.

Notes

• Use a vegetarian alternative to manchego cheese if you prefer a vegetarian version without animal rennet.
• Make sure to slice the vegetables thinly for even cooking and to ensure the tortilla sets properly.
• You can add spices such as smoked paprika or fresh herbs like thyme to enhance the flavor.
• This dish can be enjoyed warm or cold, making it perfect for leftovers or packed lunches.
• To make the tortilla gluten-free, ensure that all ingredients, especially chives and cheese, are free from gluten contamination.

Keywords: sweet potato tortilla, courgette tortilla, Spanish tortilla, oven-baked tortilla, vegetarian tortilla, baked egg dish, hearty vegetable bake