Sweet potato tortilla with jalapeños & dill
Q Serves 4 Q Prep 20 mins Q Cook 30 mins Q £1.16 a portion Q 381 kcals, 20g fat, 5g sat. fat, 12g sugar
sunflower oil, for the pan 1 sweet potato 1 courgette bunch spring onions 100g chestnut mushrooms 1-2 garlic cloves 1 red pepper 85g sliced red jalapeños,
from a jar 12 medium eggs 100g can sweetcorn, drained TO SERVE 150g bag mixed salad leaves extra virgin olive oil
balsamic vinegar small handful each dill and basil
1 Heat oven to 180C/160C fan/gas 4. Heat some oil in a frying pan over a medium-low heat. Peel the sweet potato and cut into rounds around 5mm thick, add to the pan and cook with the lid on for 8 mins, stirring occasionally.
2 Meanwhile, finely slice the courgette, spring onions ( both the green and the white bits), mushrooms and garlic. Halve and deseed the pepper, then slice into strips. Drain the jalapeños well on kitchen paper.
3 When the potato is just soft, add the prepared veg and cook for 4-5 mins until softening. Crack the eggs into a jug, beat and season generously. Once the veg are ready, pour the eggs over and scatter
the sweetcorn on top. Turn down the heat to really low, pop the lid on and cook for 8 mins.
4 When the tortilla is almost cooked, set the grill to medium. Once the egg is cooked at the edges but a wet in the middle, grill, uncovered, for 3- 4 mins. Move to a lower shelf if it is cooking too quickly (the egg needs to cook through, not just on top).
5 Meanwhile, tip the salad leaves into a large serving bowl. Drizzle over a little olive oil and some balsamic vinegar.
6 Once the eggs are just set with a slight wobble, remove from the grill. Using a heatproof spatula, slide the tortilla out of the pan and onto a serving board or plate. Tear some dill and basil, scatter over the top and serve straight away with the salad.