Spanish Tortilla with Sweet Potato

Ingredients

• 2 large sweet potato
• 6 units eggs
• 3 tablespoons olive oil
• 1 large onion
• 0.25 cup parsley
• 2 cloves garlic
• 2 cups spinach
• 1 large bell pepper
• 1 teaspoon black pepper
• 1 teaspoon sea salt

Instructions

1. 1Preheat the oven to 375°F (190°C).
2. 2Peel and thinly slice the sweet potatoes, and finely chop the onion, parsley, garlic, and red pepper.
3. 3In a large ovenproof skillet over medium heat, heat the olive oil. Add the onion, garlic, and red pepper, cooking until softened.
4. 4Add the sweet potato slices and cook for about 10 minutes, or until they start to soften.
5. 5In a large bowl, beat the eggs with black pepper and sea salt.
6. 6Add the cooked vegetables to the egg mixture, then stir in the raw spinach and parsley.
7. 7Pour the mixture back into the skillet and cook over low heat for about 5 minutes.
8. 8Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set.
9. 9Remove from oven and let it cool slightly before slicing.
10. 10Garnish with additional parsley if desired.
11. 11Serve warm or at room temperature.