Spanish Sweet Potato Tortilla with Salsa Verde | Parsley | Boston Organics

Ingredients

• 3 medium sweet potatoes, peeled, halved lengthwise, and sliced as thinly as possible
• salt & pepper to taste
• 1 1/4 cup olive oil
• 1 small onion, halved lengthwise and cut into thin slivers
• 6 large eggs
• 2 Tbsp chicken or vegetable stock or water
• 1 large bunch of Italian parsley, washed and leaves picked
• 1 small bunch mint, washed and leaves picked
• 3 to 6 anchovy fillets
• 2 to 3 Tbsp capers
• 1 small clove garlic
• 1/4-1/3 cup of olive oil
• juice of 1/2 a lemon