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Sweet potato, spinach & feta tortilla cut into slices

Sweet potato, spinach & feta tortilla

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Rating: 4 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 3 (or 2 adults and 2 children

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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving (3)
NutrientUnit
kcal572
fat25g
saturates9g
carbs59g
sugars31g
fibre10g
protein23g
salt1.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2020

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Overall rating

Rating: 4 out of 5.15 ratings
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