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Sweet Potato & Leek Tortilla


Ingredients

Units Scale
  • 450g (1 lb) sweet potato
  • salt and pepper
  • 3 leeks, trimmed
  • 30ml (2 tbsp) olive oil
  • 4 eggs
  • 125ml (4fl oz) milk

Instructions

  1. Peel the sweet potato and cut into 2.5cm (1 inch) chunks. Cook in boiling salted water for 5-8 minutes, until just tender. Drain thoroughly.
  2. Thinly slice the leeks. Heat the oil in a large frying pan, add the leeks and cook until softened. Add the sweet potato and cook, stirring occasionally, until the potato is just beginning to colour.
  3. Meanwhile, beat the eggs and milk together in a bowl. Season with salt and pepper, then pour into the frying pan. Cook gently until the tortilla is set on the bottom.
  4. Place the drying pan under the grill and cook until the tortilla is puffed and golden. Serve straight from the pan.

Notes

  • Serve on its own or if you’re feeling virtuous, serve with a green, leafy salad and simple vinaigrette.
  • The tortilla is not suitable for freezing.
  • Make sure you use a frying pan which is suitable for placing under the grill.
  • For those not on a diet, you can substitute the milk with single (light) cream and sprinkle cheese, e.g. Gruyère or mature Cheddar, on top of the tortilla before placing it under the grill.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Nutrition

  • Serving Size: 1 serving
  • Calories: 285
  • Sugar: 11.8 g
  • Sodium: 431 mg
  • Fat: 12.3 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 35.1 g
  • Fiber: 5.3 g
  • Protein: 10.4 g
  • Cholesterol: 188 mg