Oven-roasted sweet potato & courgette tortilla

This tortilla is baked rather than fried making it healthier and easier to throw together. If you don’t have manchego, you can use cheddar or crumbled feta.

SERVES 4 PREP 10 mins COOK 1 hr EASY V

2 medium sweet potatoes (500g),

peeled and thinly sliced

1 onion, thinly sliced

1 courgette, thinly sliced

2 tbsp olive oil 6 eggs

50g crème fraîche

30g manchego or vegetarian

alternative, grated

1 tbsp chopped chives green salad, to serve

1 Heat the oven to 190C/170C fan/ gas 5. Tip the sweet potato slices, onion and courgette into a medium non-stick baking dish (ours was 18cm x 30cm x 4cm), drizzle with the olive oil, season and mix everything together. Bake for 30 mins, tossing the veg halfway. The sweet potatoes should be tender, the courgette a little charred and the onion softened.

2 Meanwhile, whisk the eggs and the crème fraîche together along with a pinch of seasoning. Pour the beaten egg mixture over the sweet potato, onion and courgette. Sprinkle over the manchego and put back in the oven for 25-30 mins until the tortilla is just set. Sprinkle over the chives and eat hot or cold with salad.

GOOD TO KNOW fibre • vit c • 2 of 5-a-day •

gluten free

PER SERVING 379 kcals • fat 21g • saturates 9g •

carbs 29g • sugars 16g • fibre 6g • protein 15g • salt 0.6g