Traditionally, a Spanish tortilla is a dish that’s somewhere between a gratin and a frittata with plenty of potatoes layered inside – kind of like a potato omelet. I’ve tried many versions at tapas restaurants and was pleasantly surprised that this particular dish relied solely on olive oil instead of eggs and was packed with fresh herbs and garlic for big flavor. Once we got home, I immediately added it to my list to try and recreate, and it was a major success. Let’s do this! This 8-ingredient recipe is so easy to make, requires just 1 bowl (and baking dish), and starts with plenty of thinly sliced sweet potato and butternut squash. To do this, I relied on a mandolin, but with a little patience, a sharp knife will work as well. Next comes a healthy drizzle of olive oil (or other oil of choice, or see notes for oil-free option*), garlic, nutritional yeast, salt, and fresh herbs. That’s it! Simply toss then layer evenly into a baking dish and you’re halfway there. Around 45 minutes to 1 hour in the oven and voila! You have a plant-based dish that’s comforting, big on flavor, and super delicious. I hope you all LOVE this dish! It’s: ColorfulSavory-sweetNutrient-richSuper flavorfulVersatileQuick + Easy& So delicious This is the perfect dish to make when you’re craving comfort foods this winter. It would make a lovely side dish paired with things like our Sun-dried Tomato Chickpea Burgers, 1-Pot Everyday Lentil Soup, 1-Pot Red Lentil Chili, or Saucy Moroccan-Spiced Lentils! Or to make it more of a meal, serve it over mixed greens and top with my 5-Minute Macadamia Nut Cheese or Actually Crispy Baked Chickpeas! And drizzle with some tahini dressing – yum! If you try this dish, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers and happy baking, friends!
