Best Spinach Sweet Potato Tortilla Recipes

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SPINACH & SWEET POTATO TORTILLA



Spinach & sweet potato tortilla image

Sweet potato adds a different flavour to this healthy Spanish-inspired tortilla. It's perfect to prepare ahead of a tapas night.

Provided by Barney Desmazery

Categories     Lunch, Side dish, Snack

Time 1h10m

Number Of Ingredients 6

300g bag baby spinach leaves
8 tbsp light olive oil
2 large onions , thinly sliced
4 medium sweet potatoes (800g/ 1lb 12oz), peeled, cut into thin slices
2 garlic cloves , finely chopped
8 large eggs

Steps:

  • Put the spinach in a large colander and pour over a kettleful of boiling water. Drain well and, when cooled a little, squeeze dry, trying not to mush up the spinach too much.
  • Heat 3 tbsp oil in a 25cm non-stick pan with a lid, then sweat the onions for 15 mins until really soft but not coloured. Add another 3 tbsp oil and add the potatoes and garlic. Mix in with the onions, season well, cover and cook over a gentle heat for another 15 mins or so until the potatoes are very tender. Stir occasionally to stop them catching.
  • Whisk the eggs in a large bowl, tip in the cooked potato and onion, and mix together. Separate the spinach clumps, add to the mix and fold through, trying not to break up the potato too much.
  • Add 2 tbsp more oil to the pan and pour in the sweet potato and egg mix. Cover and cook over a low-medium heat for 20 mins until the base and sides are golden brown and the centre has mostly set. Run a palette knife around the sides to stop it from sticking. 5 To turn the tortilla over, put a plate face down onto the pan, then flip it over. Slide the tortilla back into the pan and cook for a further 5-10 mins until just set and golden all over. (Don't worry if it breaks up a little on the edges as you're turning it - it will look perfect when it's cooked through and set.) Continue cooking on the other side until just set and golden all over. Again use a palette knife to release the tortilla from the sides. Allow to rest for 5 mins, then tip onto a board before cutting into wedges.

Nutrition Facts : Calories 306 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

SWEET POTATO, SPINACH & FETA TORTILLA



Sweet potato, spinach & feta tortilla image

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

Provided by Cassie Best

Categories     Lunch

Time 25m

Yield 3 (or 2 adults and 2 children

Number Of Ingredients 5

3 sweet potatoes
2 tbsp olive oil
100g baby spinach
6 large eggs
100g feta , crumbled

Steps:

  • 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.

Nutrition Facts : Calories 572 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 31 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium

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