Peruvian Sweet Potato And Kale Tortilla

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 teaspoon vegetable oil
• 1/2 large onion, diced
• 2 garlic cloves, minced
• 1 lb sweet potato, peeled and grated
• 1/2 bunch kale, washed and finely chopped
• 6 whole eggs
• 1/2 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 heat the vegetable oil in a large 100% oven proof skillet over medium heat.
• 2 add onion to the skillet and saute until translucent, 2 to 3 minutes.
• 3 add garlic and sweet potato to the skillet and cook until the potatoes are slightly crispy, about 5 minutes.
• 4 add chopped kale to the skillet and continue to saute until the kale is bright green and slightly wilted.
• 5 while the vegetables are cooking combine the eggs, milk, salt, and pepper in a medium bowl and whisk until thoroughly blended.
• 6 pour the egg mixture over the cooked vegetables and, without stirring, allow to cook on medium-low heat until the eggs have almost set, about 5 minutes.
• 7 to finish cooking the tortilla transfer the skillet to a preheated oven and broil on high (500 degrees fahrenheit) until the top is golden brown.
• 8 remove the skillet from the oven and run a silicone spatula around the edge of the pan to remove the tortilla from the pan.
• 9 serve warm with your favorite aji or hot sauce.