Spinach & sweet potato tortilla

Spinach & sweet potato tortilla

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6 - 8

Sweet potato adds a different flavour to this healthy Spanish-inspired tortilla. It's perfect to prepare ahead of a tapas night.

Nutrition and extra info

Additional info

  • Healthy
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
306
protein
9g
carbs
26g
fat
17g
saturates
3g
fibre
5g
sugar
9g
salt
0.4g

Ingredients

  • 300g bag baby spinach leaves
  • 8 tbsp light olive oil
  • 2 large onions, thinly sliced
  • 4 medium sweet potatoes (800g/ 1lb 12oz), peeled, cut into thin slices
  • 2 garlic cloves, finely chopped
  • 8 large eggs

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Method

  1. Put the spinach in a large colander and pour over a kettleful of boiling water. Drain well and, when cooled a little, squeeze dry, trying not to mush up the spinach too much.
  2. Heat 3 tbsp oil in a 25cm non-stick pan with a lid, then sweat the onions for 15 mins until really soft but not coloured. Add another 3 tbsp oil and add the potatoes and garlic. Mix in with the onions, season well, cover and cook over a gentle heat for another 15 mins or so until the potatoes are very tender. Stir occasionally to stop them catching.
  3. Whisk the eggs in a large bowl, tip in the cooked potato and onion, and mix together. Separate the spinach clumps, add to the mix and fold through, trying not to break up the potato too much.
  4. Add 2 tbsp more oil to the pan and pour in the sweet potato and egg mix. Cover and cook over a low-medium heat for 20 mins 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. 5 To turn the tortilla over, put a plate face down onto the pan, then flip it over. Slide the tortilla back into the pan and cook for a further 5-10 mins until just set and golden all over. (Don’t worry if it breaks up a little on the edges as you’re turning it – it will look perfect when it’s cooked through and set.) Continue cooking on the other side until just set and golden all over. Again use a palette knife to release the tortilla from the sides. Allow to rest for 5 mins, then tip onto a board before cutting into wedges.

Recipe from Good Food magazine, August 2014

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Comments

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ellendenise91's picture
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Does not take that long to cook!
I thought it seemed much longer than the usual cooking time for omelettes, but perhaps the potatoes needed longer?
Nope! My tea is now completely burnt on the bottom.
I only left it for 10 mins, top was cooked too.
Next time I'll just trust my gut!

Frantic Flapjack's picture
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This was a lovely tortilla. I would recommend using either a very large frying pan or two smaller ones as it is really huge! It does need seasoning well and I also added some grated nutmeg to the spinach. For the last part of cooking, I found that it started to catch in the middle after 10 minutes even though the heat was very low so I transferred it under a medium grill to finish cooking which took about 10 more minutes. If you press down with a fish slice any gooey bits should rise to the surface. When this stops happening, the tortilla should be cooked. It looked very attractive when sliced up. Served with smoked salmon, mixed salad and crusty bread.

chubbychops's picture
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This recipe is simple and delish. I used two small frypans and it made it easier to flip..Will make again for sure

samimac's picture

What is the difference if instead the finished mixture is placed in an oven to avoid the flipping part?

a_blurvert's picture

No difference - sometimes when I'm using a sub-par frying pan I just grill the top in the oven (being mindful of the plastic handle) instead of flipping. Will be slightly different texture, but not affect the taste.

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