Spinach & sweet potato tortilla

Spinach & sweet potato tortilla

Fixings

300g sack infant spinach clears out

8 tbsp light olive oil

2 huge onions, meagerly cut

4 medium sweet potatoes (800g/ 1lb 12oz), peeled, cut into dainty cuts

2 garlic cloves, finely hacked

8 huge eggs

Strategy

Put the spinach in a huge colander and spill over a kettleful of bubbling water. Empty well and, when cooled a bit, crush dry, attempting not to mush up the spinach excessively.

Heat 3 tbsp oil in a 25cm non-stay skillet with a cover, then sweat the onions for 15 mins until truly delicate yet not hued. Include an alternate 3 tbsp oil and include the potatoes and garlic. Blend in with the onions, season well, cover and cook over a tender hotness for an alternate 15 mins or somewhere in the vicinity until the potatoes are exceptionally delicate. Mix at times to stop them getting.

Whisk the eggs in an expansive dish, tip in the cooked potato and onion, and combine. Separate the spinach clusters, add to the mix and overlap through, attempting not to separate the potato excessively.

Add 2 tbsp more oil to the skillet and spill in the sweet potato and egg blend. Cover and cook over a low-medium hotness for 20 mins until the base and sides are brilliant tan and the middle has for the most part set. Run a palette cut around the sides to prevent it from staying. 5 To turn the tortilla over, put a plate face down onto the skillet, then flip it over. Slide the tortilla go into the skillet and cook for a further 5-10 mins until simply set and brilliant everywhere. (Don't stress on the off chance that it separates somewhat on the edges as you're turning it – it will look impeccable when its cooked through and set.) Continue cooking on the other side until simply set and brilliant everywhere. Again utilize a palette blade to discharge the tortilla from the sides. Permit to rest for 5 mins, then tip onto a board before cutting into wedge