Sweet Potato Torta Española with Chard


Sweet Potato Torta Española

This Torta Española with Rainbow Chard recipe on theKitchn sounded really good, though we tend not to eat regular potatoes. I wondered if it could be made with sweet potatoes and Googled around and ran into this recipe on Well Fed, Flat Broke. So, while I am sure Spaniards would complain that this has no resemblance to a true Torta Española, we mixed and matched between the recipes and came up with the delicious dinner. We increased the chard to 1/2 the bunch, and sautéed the rest with some garlic and served that on the side. Our only regret was that there were no leftovers!IMG_9026

Sweet Potato Torta Española with Chard

MealsWeLike.com adapted from theKitchn and Well Fed, Flat Broke
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine Spanish
Servings 4


  • 2 Medium sweet potatoes thinly sliced
  • 1 Red onion thinly sliced
  • 3 Tbs olive oil
  • 1 Clove garlic minced
  • 1/2 Bunch of chard sliced into strips
  • 8 Eggs beaten


  • Heat the oil in a non-stick pan over medium-high heat.
  • Add the potato and onion slices, stir to mix and coat with oil.
  • Add the garlic and mix in.
  • Cover and let cook until potatoes are soft, about 15 minutes, stirring occasionally.
  • Put the sliced chard on top of the potatoes and cover.
  • Cook another couple of minutes so the chard wilts.
  • Pour the beaten eggs over the chard and cover, cooking another 5-8 minutes, or until the eggs are mostly set.
  • Loosen the edges with a spatula and carefully slide the torta onto a plate.
  • Put the pan on top of the plate and invert so that the torta is back in the pan upside-down.
  • Cover and cook a few more minutes, until the eggs are cooked through.
  • Slice and serve.



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