Recipe: Sweet potato tortilla

This recipe is great for hosting a group of friends or for keeping it all to yourself, and saving the leftovers for tomorrow’s lunch!

300g of spinach
Rapeseed oil
2 large onions, thinly sliced
4 medium sweet potatoes, cut into thin slices
2 garlic cloves, finely chopped
8 large eggs

To Serve
Pour a kettle of boiling water over the spinach in a colander and leave to drain.

Heat some rapeseed oil in a large non-stick pan with a lid, then gently cook the onions until really soft but not coloured.

Add a dash more rapeseed oil and add the sweet potatoes and garlic. Mix well, season and then cover it up and continued to cook on a gentle heat for 15 minutes. Stir occasionally to stop them catching on the bottom of the pan.

Break the eggs into a large bowl and beat them, then tip in the cooked potato, garlic and onion, and mix together.

Add the spinach and fold it so it becomes an even mix but go easy on the sweet potatoes so they don’t break.

Make sure you have enough oil in your pan, add a touch more if needed, then pour in the potato mix. Cover and cook over a low heat for around 20 mins until the you can lift the edges off and see they are going a golden brown colour.

Keep working the edges as best you can so they don’t stick, but keep the lid on the pan as much as possible. This will help to cook the centre.

When you feel it’s all going to hold together, put a plate on the top of the pan and flip it all over onto the plate. Then slide the tortilla off the plate, back into the pan. If it breaks up, we’ll call that your unique take on a tortilla – don’t worry about it, it should come back together.

Keep cooking it on that gentle heat until again, the bottom is golden brown too. Once all a nice colour, turn the heat off and leave with the lid on for 5 minutes.

Now serve up onto a nice board and cut into wedges for sharing (or tomorrow’s packed lunch). Done!

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