Sweet potato, spinach & feta tortilla

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
Cook:20 mins

Serves 3 (or 2 adults and 2 children
Easy

Nutrition per serving

kcal 572
fat 25g
saturates 9g
carbs 59g
sugars 31g
fibre 10g
protein 23g
salt 1.6g

Ingredients

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

Method

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.
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.
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.
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.

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