Name: Oven-Roasted Sweet Potato & Courgette Tortilla Recipe
Prep time: 15 min
Cook time: PT-490153H9M52S
Total time: PT-490153H9M52S
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 vibrant, comforting dish perfect for any meal of the day. Packed with tender roasted vegetables and a creamy, cheesy egg base, it’s simple to prepare and delightful to eat.

A white rectangular baking dish filled with a golden-brown baked casserole, featuring visible layers of round slices of green zucchini and orange sweet potatoes mixed with melted cheese on top. The surface is lightly browned with some crispy edges, and small green chive pieces are scattered evenly across the top, adding a touch of bright color. The dish sits on a light wooden table with a soft brown cloth nearby, all set against a white marbled textured background. 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 the oven to 190°C (170°C fan)/Gas mark 5. In a medium non-stick baking dish (about 18cm x 30cm x 4cm), combine the sweet potato slices, onion, and courgette. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Step 2: Bake the vegetables for 30 minutes, stirring halfway through so the sweet potatoes become tender, the courgette develops a slight char, and the onion softens.
Step 3: While the vegetables roast, whisk together the eggs, crème fraîche, and a pinch of seasoning until smooth.
Step 4: Pour the egg mixture evenly over the roasted vegetables in the dish. Sprinkle the grated manchego cheese on top.
Step 5: Return the dish to the oven and bake for another 25-30 minutes until the tortilla is just set but still moist in the center.
Step 6: Remove from the oven, sprinkle with chopped chives, and serve warm or cold alongside a fresh green salad.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or fresh herbs like thyme before baking the vegetables.
Use feta or goat cheese as an alternative to manchego for a tangier taste.
Make it vegan by using a chickpea flour batter and dairy-free cream substitutes instead of eggs and crème fraîche.

Storage

Store any leftover tortilla covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish is also delicious served cold, making it great for packed lunches.

How to Serve

A white rectangular baking dish holds a baked casserole with a golden brown crispy top layer scattered with chopped green herbs. The top layer features slices of grilled zucchini with dark brown edges and light green centers, along with browned melted cheese that is bubbly and slightly golden, covering an unseen mix below. The casserole edges show some bubbling and slight crisping where the cheese browned. The dish sits on a wooden surface with a pale orange cloth visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes or courgettes for this recipe?

It’s best to use fresh vegetables for the best texture and flavor. Frozen vegetables tend to release more water and can make the tortilla soggy.

How do I know when the tortilla is fully cooked?

The tortilla should be just set in the center but not dry. You can test by gently shaking the dish; the center should hold together without liquid moving. A toothpick inserted in the center should come out mostly clean.