A Peruvian-inspired twist using camote (sweet potato) and fresh herbs.
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Heat the vegetable oil in a non-stick skillet over medium heat.
Add the thinly sliced sweet potatoes and cook until tender and slightly golden, about 8-10 minutes.
Add the diced red onion and minced garlic to the skillet, sautéing for another 3 minutes until softened.
In a large bowl, whisk the eggs with salt, pepper, cumin, and the fresh cilantro.
Drain any excess oil from the skillet, then pour the egg mixture evenly over the sweet potatoes and onions.
Reduce heat to low and cook for 5-7 minutes until the edges are set and the bottom is golden brown.
Carefully flip the tortilla using a large plate and slide it back into the pan to cook the other side for 3 minutes.
Slide onto a serving plate and top with crumbled queso fresco if desired.
