Best Oven Roasted Sweet Potato Courgette Tortilla Recipes

SPANISH TORTILLA WITH SWEET POTATOES

Spanish Tortilla with Sweet Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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.

OVEN ROASTED SWEET POTATOES

Oven Roasted Sweet Potatoes image

My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I'll never make this again. We all told her she was crazy and asked for the recipe.

Provided by CATICALIC

Categories Side Dish Vegetables Sweet Potatoes

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

4 cups chopped peeled sweet potato
1 sweet onions (such as Vidalia®), cut into wedges
2 cloves garlic, sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar, or more to taste
1 pinch salt and ground black pepper to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 31.3 g, Fat 10.2 g, Fiber 4.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 114.8 mg, Sugar 7.7 g