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.

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