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Sweet Potato Spanish Tortilla With Sage Walnut Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.8884
Energy (kCal)1935.575
Carbohydrates (g)14.9203
Total fats (g)192.6576
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sage Walnut Pesto: Start by making the pesto. Place the sage leaves, walnuts, and crushed garlic in a food processor or high speed blender. Process on low to allow everything to be broken down into little shreds. Add the olive oil, lemon, 1/4 teaspoon of salt, and a few grinds of pepper and process again until well combined, but still rustic looking. Taste for salt and olive oil, and add more if necessary. | 2. Sweet Potato Spanish Tortilla: Turn on the broiler. Heat a tablespoon of ghee in a large, heavy skillet over medium heat. Add sweet potatoes in an even layer. Once you've finished layering them, approximately 2 minutes later, begin stirring the potatoes so that they flip and cook evenly. Add the onions and continue to cook until both the potatoes and onions are just soft. Sprinkle generously with kosher salt and pepper. Remove the sweet potato and onion mixture to a plate. | 3. Whisk the eggs, milk, and salt and pepper together in a medium bowl. | 4. Meanwhile melt the remaining 1/2 tablespoon of ghee in the pan, being sure to coat the sides. Add that potato-onion mixture back in, in as even a layer as you can. | 5. Pour the egg mixture over top, gently lifting the potatoes from around the sides of the pan to allow the egg to get into all the crevices. As the tortilla begins to turn, you want to continuously run a small spatula along the side of the tortilla, tilting the pan so that the egg can run under. Alternate this with flattening the mixture down gently with your spatula. | 6. Once the tortilla is just about set, take the pan and place it under the broiler. Cook for approximately 2 minutes, or until set set, but not browned. Take it out and top with the optional goat cheese, if using. Place under the broiler again for another minute or two until browned, but not burned. If you're not using the goat cheese, just keep the pan under the broiler for another minute or two until browned, but not burned. | 7. Remove from the oven and allow it to cool slightly. | 8. You should be able to lift the whole thing right out of the pan. | 9. Top with a sprinkling of parsley and a dollop of sage walnut pesto. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sage leaf 3/4 cup - - - -
    parsley leaf 1 cup - - - -
    walnut 1/2 cup toasted 963.56 0.0 0.0 109.0
    garlic clove 2 crushed - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    kosher salt 1/4 - 1/2 teaspoon - - - -
    potato 2 sliced sweet - - - -
    onion 1 cut sliced 44.0 10.274000000000001 1.21 0.11
    ghee 1 1/2 1/2 grapeseed - - - -
    egg 6 429.0 2.16 37.68 28.53
    milk 2 tablespoons 18.3 1.4340000000000002 0.945 0.981
    kosher salt - - - -
    pepper - - - -
    goat cheese 2 tablespoons - - - -
    pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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