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


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


  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.

  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.

  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.

  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.

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