Sweet Potato & Capsicum Tortilla

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8 Ingredients

Number of servings

6tablespoons olive oil
200grams spinach
3 cloves garlic, peeled and finely sliced
2 large red onions, peeled and sliced
2 medium red capsicums, sliced
800grams sweet potatoes, peeled, thinly sliced
8 large eggs, beaten
1 pinch black pepper (to taste)

Description

This simple and tasty veggie packed tortilla makes a great addition to any tapas feast.

Method

Step 1 of 4

Place the spinach in a colander in the sink and pour over a kettle of boiling water to wilt it.

Step 2 of 4

Heat 2 tablespoons of the oil in a non-stick pan with a lid on medium heat and cook the onions gently for 10-12 minutes, covered, until softened. Add 2 tablespoons of oil, sweet potatoes, garlic and capsicums and cook for 15 minutes, stirring occasionally. Tip into a large bowl with the spinach.

Step 3 of 4

Pour the eggs over the vegetable mix, season with black pepper and gently mix. Heat the remaining oil in the pan, pour in the egg mix, place the lid on and cook on medium low heat for 20 minutes until coming away from the edges of the pan. Using a plate and palette knife, flip the tortilla over and cook for 5-7 minutes more until golden and set.

Step 4 of 4

Remove the pan from the heat and rest for 5 minutes. Tip on to a chopping board using a palette knife and cut into 8 slices to serve.