INGREDIENTS
500 grams sweet potato, peeled
4 tablespoons olive oil
1 red onion, finely sliced
large handful (about 40 grams) spinach
5 eggs
sea salt and freshly ground black pepper
Feta yoghurt
125 grams thick Greek yoghurt
50 grams feta, crumbled finely
1 spring onion, finely sliced
METHOD
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
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.