Spinach & Sweet Potato Tortilla

Spinach & Sweet Potato Tortilla

Are you looking for a nutritious and delicious dish that will please everyone in the family? Look no further than this yummy Spinach & Sweet Potato Tortilla! It’s packed with healthy ingredients and is sure to become a crowd-pleaser. The combination of creamy sweet potatoes, crunchy spinach, and zesty garlic gives this tortilla an irresistible flavor. Enjoy it as part of a meal or cut into smaller slices for appetizers – either way you’ll be delighted with the tasty results!


Serves 8

10.5 oz.  baby spinach

6 tbsp. olive oil

2 onions, thinly sliced

1.7 lbs.  sweet potatoes, peeled, sliced

2 cloves garlic, chopped

salt & pepper

8 eggs

How to Prepare

Place the spinach into a large colander and pour over a kettle of boiling water to wilt the spinach.

Drain the spinach and let it cool before squeezing out any excess water. Set aside.

Heat 2 tablespoons of olive oil over a medium heat in a 10 inch non-stick skillet with a lid. Add the onions and cook for 15 minutes until soft. Add another 2 tablespoons of olive oil to the skillet and add the sweet potatoes and garlic to the onions, season well with salt and pepper, cover and cook over a medium-low heat for 15 minutes until the potatoes are tender. Stir occasionally to avoid the potatoes from sticking.

Meanwhile, whisk the eggs together in a large bowl. Then fold in the potato and onion from the pan, mix together. Separate the spinach a little, and add to the bowl. Mix gently, taking care not to break up the potato.

Add the final 2 tablespoons of olive oil to the skillet and pour in the sweet potato and egg mixture. Cover with a lid and cook over a low/medium heat for 20 minutes until the base and sides are golden brown and the center has mostly set. Run a palette knife around the sides to stop it from sticking.

To turn the tortilla out, place a plate face down onto the rim of the skillet and flip it over. Now gently slide the tortilla back into the pan and cook for a further 5-10 minutes on the second side, until just set and golden all over. Allow to rest for 5 minutes, then serve.

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