Preparation time is 5minutes
Cook time is 45minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 300milliliter tub light thickened cooking cream
- 4 free range eggs
- 2 cloves garlic cloves
- 2tablespoons chopped thyme
- 1/4teaspoons ground nutmeg
- 4 medium white washed potatoes, very thinly sliced
- 500grams sweet potato, peeled, very thinly sliced
- 1 brown onion, thinly sliced into rings
- 1 cup light tasty shredded cheese
- 120grams leafy salad mix
- 5milliliter extra virgin olive oil cooking spray
Description
Made with potato, onion, garlic, egg and thyme, this tasty vegetarian tortilla makes a great easy dinner and an excellent next-day lunch.
Instruction tip
Swap tip :Use up any leftover pumpkin instead of sweet potato and rosemary instead of thyme to get the most out of your fresh produce.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Whisk cream, egg, garlic, thyme and nutmeg in a jug.
Step 2 of 4
Spray a 26cm (6cm deep) non-stick ovenproof frying pan with oil. Layer potatoes, onion and cheese in prepared pan.
Step 3 of 4
Pour cream mixture over potato. Stand for 2 minutes. Cover with foil. Bake for 20 minutes. Uncover, bake for a further 25 minutes or until a skewer inserted at centre comes out clean.
Step 4 of 4
Remove from oven. Stand in pan for 5 minutes. Turn out onto a serving plate. Sprinkle with extra thyme sprigs. Cut into wedges. Serve with salad.
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