Serves 8
Prep: 10 mins
Cooking: 60 mins
|
Kcal |
Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 283 | 16 | 24 | 11 |
4 |
What you need.
10.5 oz. (300g) baby spinach
6 tbsp. olive oil
2 onions, thinly sliced
1.7 lbs. (800g) sweet potatoes, peeled, sliced
2 cloves garlic, chopped
salt & pepper
8 eggs
What you need to do.
Place the spinach into a large colander and pour over a kettle of boiling water to wilt the spinach.
Drain the spinach and let it cool before squeezing out any excess water. Set aside.
Heat 2 tablespoons of olive oil over a medium heat in a 10 inch (25cm) non-stick skillet with a lid. Add the onions and cook for 15 minutes until soft. Add another 2 tablespoons of olive oil to the skillet and add the sweet potatoes and garlic to the onions, season well with salt and pepper, cover and cook over a medium-low heat for 15 minutes until the potatoes are tender. Stir occasionally to avoid the potatoes from sticking.
Meanwhile, whisk the eggs together in a large bowl. Then fold in the potato and onion from the pan, mix together. Separate the spinach a little, and add to the bowl. Mix gently, taking care not to break up the potato.
Add the final 2 tablespoons of olive oil to the skillet and pour in the sweet potato and egg mixture. Cover with a lid and cook over a low/medium heat for 20 minutes until the base and sides are golden brown and the centre has mostly set. Run a palette knife around the sides to stop it from sticking.
To turn the tortilla out, place a plate face down onto the rim of the skillet and flip it over. Now gently slide the tortilla back into the pan and cook for a further 5-10 minutes on the second side, until just set and golden all over. Allow to rest for 5 minutes, then serve.
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