Bradley ChenComment

Spanish Tortilla with Sweet Potato and Kimchi

Bradley ChenComment
Spanish Tortilla with Sweet Potato and Kimchi

Spanish Tortilla with Sweet Potato and Kimchi

September 11, 2019

 

You know when your mom told you that breakfast was the most important meal of the day? Well, I call bull! Not because I don’t believe the research out there that proves breakfast is an important meal, but because when some of you see this recipe, you’re immediately going to assume I made a mistake and filed this recipe under the wrong category.

According to Test Kitchen Manager Gaby over at Bon Appetít, this recipe satisfies pretty much every meal category. Breakfast? Check. Lunch? Check. Dinner? Check, SNACK?! Definitely Check. And we all know that Gaby sets the rules at the bon app kitchen so she must be right :)

Regardless of when you decide to indulge in this spanish tortilla, this simple recipe combines some of my favorite ingredients into one giant mass of flavor & deliciousness. It’s pretty obvious that I’m in love with eggs, but potatoes & kimchi? Where did that come from. To be honest, I have no clue but I’m pretty sure if I had pregnancy cravings I would be downing jars of the freshly pickled cabbage.

To put my own spin on this traditional Spanish dish, I switched out regular pomme de terre for patatas dulces to balance out the acidity & funk of the kimchi. The flavor combinations in this recipe are so well balanced and leaves you wanting more after every bite. And just in case you were wondering if kimchi & sweet potato weren’t enough funk, I threw in some szechuan peppercorn to reset the palette every so and so. This one’s a simple recipe that anyone should be accessible to anyone — just don’t mess up Gaby’s Flipping Method and you should be fine!

 
 

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Spanish Tortilla with Sweet Potato and Kimchi

Brad & Butter | Sep 11, 2019

Ingredients (serves 8)

For the Spanish Tortilla with Sweet Potato and Kimchi
  • 8 large eggs
  • 1 tsp. szechuan peppercorns
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 2-3 sweet potatoes (cut into 5mm thick slices)
  • 1 medium onion (thinly sliced)
  • 1 + 1/2 cup kimchi (roughly chopped)
  • 2 cups neutral oil
  • 1/4 cup sesame oil
To garnish
  • kimchi
  • furikake seasoning
    Spanish Tortilla with Sweet Potatoes and Kimchi (inspired by Bon Appetit)
  1. Toss the sweet potatoes with 2 tsp. of salt. Set aside for 20 minutes and pat dry with a paper towel.
  2. Combine the eggs, szechuan peppercorns, salt, and black pepper and whisk to combine. Set aside.
  3. Combine the oil and sesame oil in a pan over medium heat. Add the thinly sliced sweet potato, making sure to submerge completely in the oil. Cook for approximately 15 minutes, folding occasionally. or until the potatoes are tender.
  4. Add the sliced onions and fold until combined. Cook for another 6 minutes or until the onions begin to soften.
  5. Remove the sweet potatoes and onions from the oil with a slotted spoon and let cool for 10 minutes. Meanwhile, strain the cooking oil and place in a heat-proof bowl. Wipe out the pan.
  6. Once the sweet potatoes and onions have cooled, combine with the egg mixture along with the kimchi. Fold until well combined.
  7. Heat 1/4 cup of the reserved oil in the pan over medium high heat and add the egg and sweet potato mixture. Cook until the eggs have set significantly, with just the top slightly runny -- approximately 15 minutes.
  8. Slide the tortilla onto a large plate, invert onto another plate, and slide back into the pan. Cook for another 5 minutes, tucking the ends of the tortilla underneath itself to form clean sides.
  9. Remove the tortilla from the heat and garnish with kimchi & furikake seasoning. Enjoy as a snack, appetizer, lunch, or dinner course!