I make tortilla de patatas for dinner at least once a week and I usually serve it with a salad. The best part of this simple dish is that the leftovers (if there are any and that’s one big “IF”) are even better the next morning, for breakfast. This morning I had a sudden craving for tortilla and I just had to make one. Another wonderful thing about this dish is that regarding the ingredients, sky is the limit; you can use anything from fresh or frozen veggies and herbs to dairy or meat products.

For this particular tortilla I used sweet potatoes, Kalamata olives, red bell pepper and onion. To make this recipe lighter, I boiled my potatoes instead of frying them and the result was a hearty and colorful omelette full of bold flavors.

Ingredients (for 2 servings):

• 6 large eggs
• 250g potatoes (I used 150g sweet potatoes + 100g white potatoes)
• 3 Tbsp olive oil
• 1 shallot
• 3 spring onions
• ½ red bell pepper
• 50g pitted Kalamata olives
• ½ Tbsp fresh thyme, chopped
• 1 Tbsp lemon juice
• salt and pepper to taste

Method:

1. Peel and slice the potatoes (picture). Boil them in salted water until tender (about 10 minutes) and drain the excess water.
2. Chop the shallot, spring onions, pepper and olives.
3. In a skillet heat 1 Tbsp olive oil on medium heat. Saute the shallot, spring onions and pepper until soft (about 5 minutes).
4. Beat the eggs together with the lemon juice. Add sautéed shallot, green onions and pepper, chopped thyme and olives and season well with salt and pepper.
5. Heat 2 Tbsp olive oil in a clean skillet on medium heat. Add the egg mixture and cook for about 7 minutes, until the edges are cooked but the top is still runny.
6. Transfer the omelette in the oven and grill the top for about 5 minutes or until golden brown.
7. Cut in wedges and serve warm.