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Sweet potato, spinach & feta tortilla

Sweet potato, spinach & feta tortilla cut into slices

Sweet potato, spinach & feta tortilla

Name: Sweet potato, spinach & feta tortilla
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 (or 2 adults and 2 children
Ingredients: 3 sweet potatoes; 2 tbsp olive oil; 100g baby spinach; 6 large eggs; 100g feta crumbled

Cassie Best

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3 (or 2 adults and 2 children

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.3 out of 5.48 ratingsRate

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Make this tortilla the night before for a quick and easy picnic lunch for the family. With sweet potato, spinach and feta, it’s packed with flavour

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 sweet potatoes
2 tbsp olive oil
100g baby spinach
6 large eggs
100g feta

crumbled

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Nutrition: Per serving (3)

kcal572
fat25g
saturates9g
carbs59g
sugars31g
fibre10g
protein23g
salt1.6g

Method

step 1

Pierce the potatoes a few times on each side. Microwave on high for 5-8 mins until soft, then set aside to cool a little.
step 2

Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
step 3

Add the sweet potato to the pan and stir to combine with the spinach – don’t break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.
step 4

Place under the grill for 1-2 mins to cook the top – poke a knife into the centre to ensure it’s cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.

ALso discover:

How to pack a picnic

Recipe from Good Food magazine, July 2020

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A star rating of 4.3 out of 5.48 ratings

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