Sweet Potato Tortilla With Pepper Sauce
Wholesome and flavorful, this sweet potato frittata is a satisfying dish that combines the natural sweetness of sweet potatoes with the smoky richness of flame-roasted peppers and aromatic spices. The vibrant colors and textures come together beautifully in each bite, making it a versatile option for any meal of the day.
— Constant Cookbook
Ingredients
- 800g sweet potatoes , peeled
- olive oil
- 290g jar flame-roasted peppers , drained
- 1 tsp red wine vinegar
- extra-virgin olive oil
- 1 tsp sweet smoked paprika
- ½ tsp ground cumin
- 1 garlic clove , crushed
- 1 bunch spring onions , sliced
- 6 eggs , beaten and seasoned
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 572 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 59 grams carbohydrates
- Sugar Content: 31 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 1.6 milligram of sodium
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