SPAN­ISH TOR­TILLA WITH ROASTED SWEET POTATO AND PA­PRIKA

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

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.

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