Sweet potato spanish tortilla
This is a healthy version on the spanish tortilla - basically a combo of eggs, veggies and potato. This is a great recovery meal or post exercise as has the ideal combo and ratio of carbohydrates to protein so promotes rapid muscle recovery.
Ingredients (serves 2):
200g sweet potato (roughly one medium) peeled and sliced
1 tsp chopped thyme (ideally fresh but can use dried)
Half tsp paprika
100g baby spinach leaves
Half a large or one small red pepper, deseeded and sliced
1 tbsp olive oil
1 small onion peeled and thinly sliced
1 crushed garlic clove
Salt and freshly ground black pepper
Handful of fresh parsley
Peel the sweet potato and cut into 0.5 cm slices roughly.
Cook in a small pan of boiling water for approx 5 mins until tender. Drain and set aside.
In a bowl, whisk the eggs and add the seasoning, thyme, paprika and spinach. Stir together.
Preheat the grill to medium
Heat the oil in oven proof frying plan and fry the onion, pepper and garlic over a meidum heat for 5 mins until softened
Add the sweet potato and cook for another minute.
Pour in the egg and spinach mixture and cook for 4-5 mins over a low heat until the egg starts to set.
Place under the hot grill and cook for 2-3 mins until the top of the tortilla is golden and it is cooked through.
Slide the tortilla on to a plate, scatter over the parsley.
Cut into wedges and serve with a big leafy salad.