Oven-roasted sweet potato & courgette tortilla

Enjoy a baked rather than fried tortilla, making it healthier and easier to throw together. If you don’t have manchego, you can use cheddar or crumbled feta

  • Prep:10 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 379
  • fat 21g
  • saturates 9g
  • carbs 29g
  • sugars 0g
  • fibre 6g
  • protein 15g
  • salt 0.6g


  • 2 medium sweet potatoes (500g), peeled and thinly sliced
  • 1 onion, thinly sliced
  • 1 courgette, thinly sliced
  • 2 tbsp olive oil
  • 6 eggs
  • 50g crème fraîche
  • 30g manchego or vegetarian alternative, grated
  • 1 tbsp chopped chives
  • green salad, to serve


  1. Heat the oven to 190C/170C fan/gas 5. Tip the sweet potato slices, onion and courgette into a medium non-stick baking dish (ours was 18cm x 30cm x 4cm), drizzle with the olive oil, season and mix everything together. Bake for 30 mins, tossing the veg halfway. The sweet potatoes should be tender, the courgette a little charred and the onion softened.

  2. Meanwhile, whisk the eggs and the crème fraîche together along with a pinch of seasoning. Pour the beaten egg mixture over the sweet potato, onion and courgette. Sprinkle over the manchego and put back in the oven for 25-30 mins until the tortilla is just set. Sprinkle over the chives and eat hot or cold with salad.

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