Sweet Potato and Cilantro Tortilla

Ingredients

• 2 medium Sweet potato (camote), peeled and thinly sliced
• 0.5 cup Fresh cilantro, finely chopped
• 6 units Large eggs
• 0.5 cup Red onion, finely diced
• 0.25 cup Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cloves Garlic, minced
• 0.25 teaspoon Cumin
• 0.25 cup Queso Fresco, crumbled(optional)

Instructions

1. 1

   Heat the vegetable oil in a non-stick skillet over medium heat.

2. 2

   Add the thinly sliced sweet potatoes and cook until tender and slightly golden, about 8-10 minutes.

3. 3

   Add the diced red onion and minced garlic to the skillet, sautéing for another 3 minutes until softened.

4. 4

   In a large bowl, whisk the eggs with salt, pepper, cumin, and the fresh cilantro.

5. 5

   Drain any excess oil from the skillet, then pour the egg mixture evenly over the sweet potatoes and onions.

6. 6

   Reduce heat to low and cook for 5-7 minutes until the edges are set and the bottom is golden brown.

7. 7

   Carefully flip the tortilla using a large plate and slide it back into the pan to cook the other side for 3 minutes.

8. 8

   Slide onto a serving plate and top with crumbled queso fresco if desired.