Name: Oven-Roasted Sweet Potato & Courgette Tortilla Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Spanish
Ingredients: 2 medium sweet potatoes (500g), peeled and thinly sliced; 1 onion, thinly sliced; 1 courgette, thinly sliced; 2 tbsp olive oil; 6 eggs; 50g crème fraîche; 30g manchego or vegetarian alternative, grated; 1 tbsp chopped chives; Green salad, to serve

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Introduction

This oven-roasted sweet potato and courgette tortilla is a delightful twist on a classic Spanish dish. Packed with tender roasted vegetables and creamy eggs, it’s perfect for a light lunch or a tasty dinner served with a fresh green salad.

A rectangular white baking dish filled with a baked casserole that has visible layers of golden-brown melted cheese on top, scattered with green chopped herbs. The top layer includes slices of cooked zucchinis that are slightly charred and soft. Beneath, there are hints of orange and light yellow layers, likely from cooked vegetables or potatoes, giving the casserole a textured, creamy look. The edges of the dish show some crisp, browned bits where the ingredients have baked onto the sides. The dish sits on a wooden surface with a folded light brown cloth partly visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes (500g), peeled and thinly sliced
1 onion, thinly sliced
1 courgette, thinly sliced
2 tbsp olive oil
6 eggs
50g crème fraîche
30g manchego or vegetarian alternative, grated
1 tbsp chopped chives
Green salad, to serve

Instructions

Step 1: Preheat your oven to 190°C (170°C fan) or gas mark 5. Place the sweet potato slices, onion, and courgette in a medium non-stick baking dish, about 18cm x 30cm x 4cm in size. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Step 2: Bake the vegetables for 30 minutes, tossing halfway through. The sweet potatoes should be tender, the courgette slightly charred, and the onion softened.
Step 3: While the vegetables roast, whisk together the eggs, crème fraîche, and a pinch of seasoning until smooth and combined.
Step 4: Remove the baking dish from the oven and pour the egg mixture evenly over the roasted vegetables. Sprinkle the grated manchego on top.
Step 5: Return the dish to the oven and bake for another 25 to 30 minutes, until the tortilla is set but still moist in the center.
Step 6: Once cooked, sprinkle the chopped chives over the tortilla. Serve warm or at room temperature alongside a green salad.

Tips & Variations

For a different flavor, try swapping manchego for cheddar or a vegan cheese alternative.
Add herbs like thyme or rosemary with the vegetables for extra aroma.
If you prefer a firmer texture, bake the final tortilla longer until fully set.

Storage

Store any leftover tortilla in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. It also tastes great served cold.

How to Serve

A white rectangular baking dish sits on a white marbled surface, filled with a baked casserole featuring three visible layers. The bottom layer has a soft, slightly browned texture with thin slices of zucchini that are green and dark at the edges, positioned evenly across the dish. The middle layer is creamy and golden, blending into the top layer of melted cheese, which is bubbly and lightly browned in some spots. Small pieces of chopped green herbs are scattered on top, adding a fresh touch of color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this tortilla?

Fresh vegetables work best to maintain texture, but you can use frozen courgette or sweet potatoes. Just make sure to thaw and drain any excess moisture before roasting.

Is this recipe suitable for a vegetarian diet?

Yes, this tortilla is vegetarian-friendly. To make it vegan, substitute the eggs, crème fraîche, and cheese with plant-based alternatives.