Ingredients

• ½ sweet potato
• peeled and finely chopped
• 2 tbsp olive oil
• ½ onion
• sliced
• ½ beef tomato
• seeds removed
• chopped
• handful spinach leaves
• 4 free-range eggs
• beaten
• salt and freshly ground black pepper

Directions

• Preheat the grill to medium.
• Place the sweet potato into a pan of boiling water and cook for 5-6 minutes
• or until tender
• but not completely cooked
• then drain and set aside.
• Heat the oil in an ovenproof frying pan over a medium heat. Add the onion and fry for 3-4 minutes
• to soften.
• Add the tomato and spinach and cook for 2-3 minutes
• until the spinach has wilted.
• Add the sweet potato and stir well.
• Add the beaten eggs and season well with salt and freshly ground black pepper. Cook
• stirring occasionally
• until the egg starts to set.
• Transfer to the grill and cook for 3-4 minutes
• or until the top of the tortilla has turned golden-brown and the tortilla is cooked through.
• To serve
• carefully turn the tortilla out of the pan onto a plate and cut into wedges.