Feta and Sweet Potato Tortilla
Feta and Sweet Potato Tortilla



  • 3 medium sweet potatoes
  • 2 tbsp olive oil
  • 100g baby spinach leaves
  • 6 eggs
  • 100g feta, crumbled
  • Pierce the potatoes a couple of times on both sides, then microwave for 8 mins to soften. Leave to cool a little. Meanwhile, heat the oil in a frying pan (about 20cm) and wilt the spinach for a couple of mins in batches. Cut each potato in half, and scoop out the flesh in big chunks. Whisk your eggs.
  • Add the potato chunks to the pan and stir to mix with the spinach, but be sure not to break it up too much. Pour in the egg, and swirl to fill all gaps in the pan. Scatter with feta, cook for 5 mins and let the bottom and sides set. Pop the pan under a hot grill for 3 mins to cook the top, then turn onto a board and serve with salads.
20 mins
3 serving

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