Spanish sweet potato tortilla with leaf spinach

Spanish sweet potato tortilla with leaf spinach: a simple recipe with egg, sweet potato, onion and baby spinach – savoury, satisfying and easy for any weekday.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 350 kcal per serving
• Protein: 18 g
• Fat: 16 g
• Carbs: 28 g

Ingredients

• 6 organic eggs
• 300g sweet potato
• 1 onion
• 100g baby spinach
• 2 tbsp olive oil
• 1 pinch of sea salt
• 1 pinch of nutmeg

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · spatula

1. Peel the sweet potato and cut it into small cubes. Finely dice the onion.
2. Heat the olive oil in a non-stick frying pan and fry the sweet potato and onion over a medium heat until soft. Turn occasionally so everything cooks evenly.
3. Add the baby spinach to the pan and let it wilt briefly. Whisk the eggs in a bowl and season with sea salt, pepper and nutmeg.
4. Add a little olive oil to the hot pan and pour the eggs evenly over the veg. Spread the mixture briefly so everything is well covered.
5. Let the tortilla set over a low heat with a lid on until the top is firm. Don't cook it too hot, so it stays moist.
6. Leave the tortilla to rest briefly, then cut into pieces and serve warm.

Good to know

When you want it uncomplicated but still really good, this tortilla is just right. It's soft and savoury, and it already makes you want the first bite while it's still in the pan.

Swaps

Sweet potato → waxy potatoes (slightly milder, also contain potassium) | baby spinach → chard (also provides folate and fibre) | onion → leek (milder in flavour) | olive oil → ghee (stable at high heat, buttery flavour)

Allergens

Contains egg as an allergen; usually well suited to children if the tortilla is cooked all the way through, and the same applies during pregnancy: only eat eggs when they're well cooked.

Dairy-free recipes