Spinach and Sweet Potato Spanish Tortilla

Serves 4
Time 35 minutes


300g baby spinach
8 tbsp extra virgin olive oil
2 large onions, thinly sliced
1 sweet potato, thinly sliced
3 garlic cloves, finely chopped
8 eggs, beaten
Salt and pepper, to taste
2 tbsp chives, chopped


Preheat the oven to 180°C.


In a large sauté pan over medium heat, add the spinach and 1 tbsp of olive oil and cook until it has wilted slightly. Remove from the pan and allow to cool.


To the same pan, add the onions, garlic and another tablespoon of olive oil. Sweat off for a few minutes until they have softened.

Add the sweet potato and cooked spinach back to the pan and cook for a few minutes before tipping in the beaten eggs. Season with salt and pepper and ensure everything is evenly distributed.


Place the pan in the preheated oven for 15-20 minutes or until golden on top.


Remove from the oven and turn out onto a large plate. Garnish with chives before serving.