- 2 links (156 g) of fresh chicken sausage like Al Fresco Sweet Apple Chicken Sausage
- 140 g onion, diced
- 500 g sweet potatoes, diced into 1/2-inch cubes
- 1 tsp paprika
- 1/2 tsp cayenne
- 1 tbsp water
- 100 g kale, roughly chopped
- 30 g feta cheese
- 8 eggs
- 1/4 cup fresh mint
- 1/4 cup fresh cilantro
- Salt and pepper
- Non-stick olive oil spray
Stuffed with tender sweet potatoes, sausage, kale and spices, this Spain-inspired tortilla española is perfect for both entertaining and meal prep. To speed up prep time, use pre-cut onions and sweet potatoes. You can also sub out the sausage for any protein of your choice—just be sure to adjust the macros.
If you’re unsure how to track with a substitute, a WAG coach can help!
- Squeeze the sausage out of its casing and brown it in a 10-inch nonstick pan over medium-high heat for 5–7 minutes, or until it’s cooked through. Remove the sausage from the pan and place it in a large bowl. Set aside.
- Turn the heat down to medium and using the same nonstick pan and the residual fat from the sausage, cook the diced onions with a pinch of salt until they turn translucent (about 5 minutes). Add the diced sweet potatoes, paprika, cayenne and 1 tablespoon of water. Give the mixture a quick stir, then cover the pan and let the mixture cook until the sweet potatoes are soft, about 10 minutes.
- Meanwhile, whisk 8 eggs in a medium bowl and set aside. Roughly chop the mint and cilantro leaves and add them to the cooked sausage.
- Once the sweet potatoes are soft, add the kale and cover once more. Let the mixture cook for another 2 minutes or until the kale wilts.
- Transfer the veggie mixture into the bowl with the sausage. Add the feta cheese, a bit more salt and pepper and toss to combine. Add a spoonful of the sausage mixture to the eggs, just to warm the eggs a bit so they don’t scramble, and then pour the eggs over the sausage mixture. Toss until well combined.
- Wipe down your nonstick pan and return it to the stove over medium-low heat. Generously spray the pan with nonstick olive oil spray, making sure the sides of the pan are coated. Carefully pour the egg mixture into the pan and let it cook, uncovered, for about 15 minutes or until the sides firm up. Occasionally run a rubber spatula around the edge of the tortilla to make sure it doesn’t stick.*
- When there is only a little runny egg left on top, place a dinner plate on top of the pan and carefully flip the pan over. Once flipped, slide the tortilla back into the pan so that the opposite side is cooking and cook for about 5 minutes.
- To serve, slide the tortilla onto a serving platter or cutting board and slice. Serve warm, or store in the fridge.
*Alternatively, you can divide the mixture into greased muffin tins and bake in a 350 F oven for 12–15 minutes, or until the eggs are set.
Looking for more inspired, macro-friendly ways to put your eggs to use? Try our recipe for Sweet Potato & Zucchini Egg In a Nest!