This has become one of my favorite lunch dishes or tasty potluck offerings. The sweet potatoes give is a comforting smooth texture. If you add the bacon the salty sweet combination is a real winner. It might take a bit of practice to recognize when the tortilla is ready to flip, but after you get the hang of it, it is a rather simple dish that regularly gets a thumbs up.
3 tablespoons extra-virgin olive oil, divided
1/2 LotFotL red onion, sliced thin
1 pound (or so)LotFotL sweet potatoes, peeled, cut in thin slices or large julienne strips
Salt and ground black pepper, to taste
8 eggs, lightly beaten (ordered from LotFotL's online farm store)
Heat 2 tablespoons oil in a large nonstick (or well-seasoned cast iron) skillet over medium-high heat. Add onions, and cook about 2 minutes. Add sweet potatoes, salt and pepper, stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 10-15 minutes. Give the pan a good little shake to spread the contents out evenly. Add a bit more oil, to be sure that the mixture will not stick to the pan and pour eggs into potato onion mixture.
Run spatula around edges and gently shake occasionally to prevent sticking. Set your heat to low and cover the pan until eggs are set and bottom is brown, 12 to 14 minutes. Carefully invert onto a large plate. Heat remaining oil in skillet and slide tortilla back in, cooked side up. Cook about 3-5 minutes to golden brown. Transfer back to plate and let cool at least 10 minutes. Slice into wedges and serve.
*This recipe can also have pieced of cooked bacon added to the potato and onion mixture