Sweet Potato, Spinach & Feta Tortilla

Make this tortilla the night before for a quick picnic lunch for the family or for work/school packed lunches - packed with lots of flavour!

Follow our simple recipe below:

Sweet Potato, Spinach & Feta Tortilla

• Serves 3 (or 2 adults and 2 children)
• Healthy, balanced lunch idea
• Vegetarian

Ingredients:

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

Method:

1. Pierce the potatoes a few times each side. Microwave on high for 5-8 mins until soft, then set aside to cool a little.
2. Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you may have to do this in batches). Cut each potato in half length-ways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
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. Place under the grill for 1-2 mins to cook the top - poke a knife into the centre to ensure it is cooked through. Cool before slicing into wedges.

Will keep chilled for up to a day.