An interesting variation on traditional potatoes. Cut this tasty Spanish-style tortilla into wedges, and serve with a side salad or steamed broccoli or asparagus or French beans…
Serves 2
Ingredients:
- 1 large sweet potato, peeled and sliced horizontally into thin rounds
- 1 tbsp olive oil
- 1 large red onion, chopped
- 2 cloves garlic, crushed
- 4 medium free-range eggs
- A pinch of salt and freshly ground black pepper
- Veg to serve
Method
- Steam the sweet potato for 10 mins or until tender.
- Heat half the oil in a pan and cook the onion and garlic gently for 10 minutes, until soft. Remove from heat.
- Beat the eggs and stir in the sweet potato and the cooked onion and garlic. Season with salt and pepper.
- Heat the remaining oil in a shallow frying pan until hot, then pour in the egg mixture and cook over a very low heat for 6 minutes or until the bottom is set and golden.
- If the top if set, remove from pan with spatula. If it is still a little runny, turn and cook quickly before serving.
