Sweet potato, spinach & feta tortilla

• sweet potatoes↗3
• olive oil↗2 tbsp tbsp
• baby spinach↗100g g
• eggs↗6 large
• feta↗100g g

  crumbled

Step-by-step instructions

1. 1

   Pierce the potatoes a few times on each side. Microwave on high for 5-8 mins until soft, then set aside to cool a little.

2. 2

   Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.

3. 3

   Add the sweet potato to the pan and stir to combine with the spinach – don’t break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.

4. 4

   Place under the grill for 1-2 mins to cook the top – poke a knife into the centre to ensure it’s cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.