SWEET POTATO TORTILLA WITH RICOTTA HARISSA

¼ cup (60ml) olive oil 1 medium white onion (150g), sliced thinly 300g orange sweet potato, peeled, sliced very thinly 12 free-range eggs, beaten lightly 250g fresh ricotta 1 tbsp harissa paste 1 tbsp sunflower seeds 2 tbsp coarsely chopped natural almonds ¼ cup fresh coriander leaves

Heat 1 tbsp of the oil in a 20cm x 25cm (base measurement) ovenproof frying pan over medium heat. Add onion and sweet potato. Carefully stir to coat in oil. Season. Reduce heat to low-medium. Cook, covered, 20 mins or until tender.

2 Preheat oven grill to high.

3 Transfer sweet potato mixture to a large bowl. Add egg, stir well to coat. Heat another tbsp of the oil in same pan over medium heat. Add egg mixture, reduce heat to low. Cook 10 mins or until partially set. Place under grill, cook 5 mins or until golden and cooked through. Stand 5 mins.

4 Serve tortilla topped with ricotta, harissa, sunflower seeds, almonds and coriander. Drizzle with remaining oil.