500 grams sweet potato, peeled
4 tablespoons olive oil
1 red onion, finely sliced
large handful (about 40 grams) spinach
sea salt and freshly ground black pepper
125 grams thick Greek yoghurt
50 grams feta, crumbled finely
1 spring onion, finely sliced
Preheat the oven to 180°C.
Slice the sweet potato in half lengthwise then again into 3-4 mm thick slices. Toss with 1 tablespoon of the olive oil. Place on a baking tray lined with baking paper and roast for 10-15 minutes or until just cooked.
Heat 2 tablespoons of the olive oil in a non-stick frying pan and sauté the onion until caramelised, stirring frequently.
Wash the spinach well, remove the core and shred.
Beat the eggs in a large bowl and season generously. Mix in the still warm sweet potato and onion, along with the spinach and gently toss to combine.
Heat a 25 cm cast iron or heavy-based fry pan with the remaining 1 tablespoon of olive oil. Add the egg mixture to the pan and gently bring in the edges using a spatula to help move the runny centre to the outside. After a couple of minutes, try and even off the surface as much as possible, reduce the heat a little and cover the pan with a lid. Cook for a further couple of minutes then place in the hot oven until the centre is set, about 5-7 minutes. Rest for a couple of minutes in the pan before carefully inverting onto a plate. Allow to cool while you prepare the yoghurt.
Feta yoghurt: Use a fork to mash the yoghurt and feta together and season with a little black pepper. To serve, cut the tortilla into bite-sized chunks. Place a small spoonful of the yoghurt on top and sprinkle with spring onion.
Makes about 30 bite-size pieces