Spanish Tortilla Omelet with Roasted Sweet Potatoes
HOW TO MAKE IT
- 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 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 Queso Quesadilla 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.