Sweet Potato TortillaWe’ve switched out potatoes for sweet potatoes in this classic omelette, making a totally delicious light meal or tapas bite.


  • 1 - large sweet potato, peeled and diced
  • 1 - large, white onion, sliced
  • 1 - knob of butter
  • drizzle of olive oil
  • 2 - garlic cloves
  • 10 - eggs, beaten
  • salt and pepper
  • 1tbsp - goats feta, to garnish
  • basil leaves, to garnish


  1. Preheat oven to 180 degrees/gas mark 5/350 F. Place peeled and chopped sweet potato on a baking tray, lightly drizzle with oil and roast for 15 minutes. Remove from oven, cool.
  2. Cook the onion and garlic slowly, on a low heat in a large non-stick frying pan. Onions should be soft but not brown.
  3. Add the sweet potatoes and mix over heat for a further 4 minutes. Pour over the beaten eggs.
  4. Place lid over the pan and leave the tortilla to cook gently for 15 minutes.
  5. Heat grill to a medium setting and place the frying pan under the grill for a further 5 minutes. Remove from the oven and set aside to cool.
  6. Place a large plate on top of the pan and quickly turn over.
  7. Slice and serve with crumbled goats feta and basil leaves.