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
Prep:5 mins
3 (or 2 adults and 2 children
3 sweet potatoes2 tbsp olive oil100g baby spinach6 large eggs100g feta, crumbled
STEP 1Pierce 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 2Heat 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 3Add 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 4Place 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.
