- 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
- 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.