SPANISH TORTILLA WITH ROASTED SWEET POTATO AND PAPRIKA
Tortillas are fantastic hot or cold and they’re a great way of using up leftover vegetables. I quite often add a bit of chopped fresh chilli to liven things up, but if that’s not your thing, feel free to adjust the flavours to suit your taste – it will still be delicious
2 medium sweet potatoes 1 small red onion
1 red pepper Olive oil Sea salt and freshly ground black pepper A small bunch of fresh flat-leaf parsley 6 large eggs, preferably free-range or organic 1tsp smoked paprika A large handful of fresh or frozen peas
Extra-virgin olive oil Preheat the oven to 200°C/gas 6. Peel the sweet potato and slice into 1cm (½in) rounds. Peel and slice the onion into wedges. Halve, deseed and chop the pepper into thick slices. Place all the chopped veg in a roasting tray, drizzle sparingly with olive oil, season with sea salt and freshly ground black pepper, then toss to coat. Place in the oven for roughly 25 minutes, or until the veg are golden and cooked through. Give the tray a jiggle every now and again for even cooking.
Meanwhile, pick and chop the parsley leaves and finely chop the stalks. Crack the eggs into a mixing bowl. Add the paprika, season with sea salt and freshly ground black pepper, then whisk together. When the roasted veg are tender, turn the oven off and set the grill to medium-high.
Heat a frying pan on a medium heat. Add a splash of oil, then fry the parsley stalks for a minute, before adding the roasted vegetables and peas. Pour the eggs into the pan and stir everything around for 30 seconds, then stop stirring and spread the vegetables evenly across the pan. Fry for 2 minutes, then place the pan under the grill, approximately 10cm (4in) from the heat. Grill for 5 to 10 minutes, or until the eggs are cooked and the top is golden brown.
Leave in the pan to set for a couple of minutes before turning out onto a plate. Sprinkle over the chopped parsley leaves, drizzle with a little extra-virgin olive oil and cut into 6 chunky wedges to serve.