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


  • 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


  1. Steam the sweet potato for 10 mins or until tender.
  2. Heat half the oil in a pan and cook the onion and garlic gently for 10 minutes, until soft. Remove from heat.
  3. Beat the eggs and stir in the sweet potato and the cooked onion and garlic. Season with salt and pepper.
  4. 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.
  5. If the top if set, remove from pan with spatula. If it is still a little runny, turn and cook quickly before serving.

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