Oven-roasted sweet potato & courgette tortilla

• sweet potatoes↗2 medium

  (500g), peeled and thinly sliced

• onion↗1

  thinly sliced

• courgette↗1

  thinly sliced

• olive oil↗2 tbsp tbsp
• eggs↗6
• crème fraîche↗50g g
• manchego↗30g g

  or vegetarian alternative, grated

• chives1 tbsp chopped tbsp

  chopped

• green salad

  to serve

Step-by-step instructions

1. 1

   Heat the oven to 190C/170C fan/gas 5. Tip the sweet potato slices, onion and courgette into a medium non-stick baking dish (ours was 18cm x 30cm x 4cm), drizzle with the olive oil, season and mix everything together. Bake for 30 mins, tossing the veg halfway. The sweet potatoes should be tender, the courgette a little charred and the onion softened.

2. 2

   Meanwhile, whisk the eggs and the crème fraîche together along with a pinch of seasoning. Pour the beaten egg mixture over the sweet potato, onion and courgette. Sprinkle over the manchego and put back in the oven for 25-30 mins until the tortilla is just set. Sprinkle over the chives and eat hot or cold with salad.