Sweet Potato & Manchego Tortilla with Coriander Mojo

By lorik

Ingredients

• CORIANDER MOJO:
• 4 tablespoons olive oil
• 200 grams sweet potato, peeled, thinly sliced
• 1 small red onion, sliced
• 1 clove garlic, sliced
• 1 bunch asparagus, woody ends removed [Editors' note: We chopped these into short lengths, each about 1 1/2 inches.]
• 1 teaspoon smoked paprika
• 30 grams manchego cheese, shaved, plus extra to serve
• 4 free-range eggs
• Salt & freshly cracked pepper to taste
• 1 cup coriander (cilantro)
• 1 clove garlic
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sherry vinegar
• 1 teaspoon ground cumin
• Salt & freshly cracked pepper to taste

Details

Servings 2
Adapted from food52.com

Preparation

Step 1

In a food processor add coriander, 1 clove garlic, extra virgin olive oil, vinegar, cumin, and season. Blend until smooth. Set aside.

Heat a small pan over medium heat. Add olive oil. Add sweet potato, and cook until softened slightly, about 5 minutes. Remove with a slotted spoon and place into a bowl.

In the same pan cook the onion and garlic in oil on medium heat until soft. Add asparagus to the pan along with paprika.

Whisk eggs and add them to the sweet potato, stir to coat, and season. Pour the egg and potato into the pan, cook on a low heat for a few minutes. Add cheese to top and broil until egg is cooked and cheese is melted.

To serve, carefully loosen the sides of tortilla with a spatula, cut into serving sizes, spoon over mojo sauce, and shave extra manchego on top.