Spanish Tortilla Omelet – Crema Mexicana & manchego1

Spanish Tortilla Omelette

Preheat the oven to 375°F. Toss the sweet potato slices with 2 tablespoons of the olive oil and lay them in a single layer on a baking sheet. Sprinkle with salt and pepper and bake for 10 to 12 minutes, until tender and lightly browned.

When the sweet potatoes are done, preheat the broiler on high. Beat the eggs in a large bowl with the Crema Mexicana. Add a pinch of salt and then mix in the minced chipotle.Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium heat, swirling

Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium heat, swirling

the oil to coat the bottom. Pour in the egg mixture and evenly distribute the roasted sweet potato slices over the top. Sprinkle with the Manchego cheese and put the pan under the broiler. Cook for 5 to 6 minutes, until puffy and browned on top. Serve warm or at room temperature in wedges.

Ingredients
  • 1 large sweet potato, peeled and sliced into 1/8-inch rounds
  • ¼ cup olive oil
  • Salt and freshly ground black pepper
  • 8 eggs
  • ½ cup Jaimito Crema Mexicana
  • 1 chipotle in adobo, minced
  • 1 cup shredded Jaimito Manchego