Enjoy a baked tortilla instead of a fried tortilla, which is healthier and easier to prepare. If you don’t have manchego, use cheddar or crumbled feta instead.
2 medium peeled and thinly sliced sweet potatoes (500g)
1 thinly sliced onion
1 courgette, finely sliced
2 tablespoons olive oil
6 eggs
50 grams crème fraîche
30g manchego or a vegetarian substitute, grated
1 tbsp chopped chives\sgreen salad, to serve
Method
STEP 1
Preheat the oven to 190°C/170°F/gas 5. Tip the sweet potato slices, onion and courgette into a medium non-stick baking dish (ours was 18cm x 30cm x 4cm), sprinkle with the olive oil, season and stir everything together. Bake for 30 minutes, tossing the vegetables halfway through. The sweet potatoes should be tender, the courgette should be slightly charred, and the onion should be softened.
STEP 2
Meanwhile, mix the eggs and the crème fraîche together along with a touch of pepper. Over the sweet potato, onion, and courgette, pour the beaten egg mixture. Return to the oven for another 25-30 minutes, or until the tortilla is barely set. Sprinkle with chives and serve with salad, hot or cold.
