Spinach & sweet potato tortilla

Spinach & sweet potato tortilla

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(5 ratings)

Prep: 10 mins Cook: 1 hr

Easy

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

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal306
  • fat17g
  • saturates3g
  • carbs26g
  • sugars9g
  • fibre5g
  • protein9g
  • salt0.4g
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Ingredients

  • 300g bag baby spinach leaves
  • 8 tbsp light olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large onions, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 medium sweet potatoes (800g/ 1lb 12oz), peeled, cut into thin slices
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 garlic cloves, finely chopped
  • 8 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

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Comments, questions and tips

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corfie
30th Apr, 2016
Mine burnt on the bottom and was still raw on the top so I will be following the advice below and trying again by finishing it off in the oven. I did taste the sweet potato mixture and it tasted good so I will be persevering
miriamcalleja's picture
miriamcalleja
12th Mar, 2015
Perfect. And this should keep for a few days in the fridge too. Will make for a good brunch :) This is something similar that I made. I think I feel more safe not having to flip the thing! http://muchadoaboutnoting.com/breakfast-frittata/
gisellepicillo
17th Dec, 2014
Tried this last night for dinner along side of grilled salmon and salad. The amount of sweet potato asked for was way too much. I used 2 large instead of 4 medium as called for. I will attempt this again although I will use only one large sweet potato, and add some nutmeg like a previous poster suggested. While the potato is cooking under cover it really needs to be watched it doesn't overcook, as it gets starchy.
ellendenise91
7th Oct, 2014
1.3
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
4th Sep, 2014
5.05
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
14th Aug, 2014
5.05
This recipe is simple and delish. I used two small frypans and it made it easier to flip..Will make again for sure
samimac
11th Aug, 2014
What is the difference if instead the finished mixture is placed in an oven to avoid the flipping part?
a_blurvert
13th Aug, 2014
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.
euthaliawings
15th Jan, 2016
Is this something that could be frozen and defrosted as a part of batch cooking?
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
No, unfortunately an egg dish like this with a high proportion of vegetable won't freeze well. It can be made a couple of days ahead and served cold or warmed in a low oven covered with foil if you want to get ahead though. Hope this helps.
samimac
13th Aug, 2014
What is the difference if instead the finished mixture is placed in an oven to avoid the flipping part?
goodfoodteam's picture
goodfoodteam
2nd Sep, 2014
Hi there. You could also finish this in the oven instead.
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