Tortilla tapas
These bite-sized Spanish omelettes are cooked in the oven, making them low in fat but still delicious
Tex-Mex eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 large sweet potatoescut into chunks
- 1 limecut into wedges
- 1 tbsp vegetable oil
- 1 red onionsliced
- ½ small pack corianderstalks chopped and leaves picked
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 400g can black beansdrained and rinsed
- 4 eggs
- 1 avocadosliced
- handful cheese tortilla chipsand some hot sauce (optional), to serve
Nutrition: per serving
- kcal753
- fat31g
- saturates6g
- carbs81g
- sugars36g
- fibre25g
- protein26g
- salt1.3g
Method
step 1
Put the sweet potato and half the lime wedges in a microwaveable bowl. Cover with cling film and cook on high for 7 mins until soft. Discard the limes.
step 2
Meanwhile, heat the oil over a medium heat in a large frying pan, add the onion and cook for 5 mins. Stir in the coriander stalks and spices, cook for 1 min more, then tip in the black beans and add some seasoning. Gently stir in the sweet potato (you want some chunky pieces), then make four wells in the mixture. Crack in the eggs, then cover and cook for about 8 mins until the whites are set and yolks runny.
step 3
Top with the avocado and coriander leaves, and serve with the remaining lime wedges. Crush over some tortilla chips and drizzle with hot sauce, if you like.
