Breakfast · Spanish · 15 min
Asturian-Inspired Corn Tortos with Sautéed Spinach and Toasted Almonds
- Calories
- 107
- Protein
- 4g
- Carbs
- 11g
- Fat
- 4g
Ingredients
- 27 g sweet potato
- 0.3333 tsp olive oil
- 101.2 g spinach
- 4.9 g slivered almonds
- 0.5 clove garlic
- 0.125 tsp salt
Method
- 01Place the shredded sweet potato on paper towels and squeeze out excess moisture. Firmly press into a small, tight round disk.
- 02Heat 1/2 teaspoon olive oil in a non-stick skillet over medium heat. Carefully transfer the sweet potato cake into the pan and cook for 3 to 4 minutes per side until golden brown and crisp on the edges. Remove and place on a warm plate.
- 03In the same skillet, toast slivered almonds over medium-low heat for 1 to 2 minutes, stirring frequently until fragrant and lightly browned. Remove almonds and set aside.
- 04Add the remaining 1/2 teaspoon olive oil and minced garlic to the skillet, sautéing for 30 seconds until fragrant. Add the fresh spinach and cook for 60 seconds until just wilted. Season with salt.
- 05Mound sautéed spinach on top of the crisp sweet potato cake and garnish with toasted slivered almonds. Serve warm.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
