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. Continue reading Tortilla de Patatas with Sweet Potatoes and Kalamata Olives