Ingredients

• 625ml extra virgin olive oil
• 2.5kg large onions, thinly sliced
• 2½ tsp fine sea salt
• 10 medium sweet potatoes, peeled and thinly sliced into half-moons, about 0.5 cm thick
• 40 medium free-range eggs, lightly beaten
• 2½ tsp smoked paprika
• 2½ tsp freshly grated nutmeg
• Optional:
• Freshly ground black pepper, to taste
• Aioli, to serve
• Green salad, to serve

Method

1. Heat approximately 400ml of the olive oil in
a large non-stick frying pan over medium heat.
Add the onions and 1¼ tsp salt. Cook gently
for about 10 minutes, stirring occasionally,
until soft.

 2. Add the sliced sweet potatoes and continue
to cook gently for 20–25 minutes, turning and pressing the slices down into the oil, until they are soft and beginning to brown.

3. Transfer the cooked onion and sweet potato to
a large bowl. Add the beaten eggs, remaining
1¼ tsp salt, a generous amount of freshly ground
black pepper, smoked paprika and nutmeg. Mix gently and leave to stand for 5 minutes.

4. Add the remaining 225ml olive oil to the
frying pan and heat over medium heat. Pour in
the egg, onion and sweet potato mixture. Cook
gently for 3-4 minutes, until the tortilla is set
underneath but still slightly runny on top.

5. Place a large heatproof plate over the frying
pan. Protect your hands with a tea towel and
carefully flip the pan so the tortilla transfers
onto the plate. Slide the tortilla back into the pan, cooked side up. Use a spatula to tuck in the edges and shape it into a rounded tortilla.

6. Cook for another 3 minutes, until lightly
browned underneath but still slightly soft in
the centre.

7. Turn the tortilla out onto a large serving plate.
Cut into 10 portions and serve with a ground
black pepper, aioli and a green salad.