Directions

1. Heat a large non-stick sauté pan and add ½ the sweet potato slices spraying with a little olive oil. Sauté until they turn golden brown, remove browned sweet potatoes to set aside on a sheet tray while you repeat this step with the with the other ½ of the sweet potatoes.

2. Add the onions and continue to toss until the onions brown without burning. Spray with a little more olive oil as needed. Add the garlic and continue to cook for several minutes until fragrant. Season with salt and pepper.

3. Whisk the eggs together and season with salt and pepper. In a large bowl, mix all of the sweet potatoes and the onion and garlic mixture with the whisked eggs. Pour the whole mixture into the 4-5 8” nonstick pans, and using a heat proof rubber spatula, stir gently. Lower the heat, shaking the pan now and then to prevent sticking

4. Cook until the eggs are set and the tortilla comes away from the sides of the pan.
   

5. Shake the tortilla to make sure that it is loose. Flip onto a plate then slice back in the pan to cook the other side for a few minutes

6. Allow the tortilla to sit for 5 minutes.
   

7. Turn out the tortilla onto a cutting board and cut into even wedges.
   

8. Skewer an olive, cherry tomato and a slice of prosciutto if desired and stab this into the wedge of tortilla.

9. Serve warm or cold with Romesco Sauce.