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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

  • 4 eggs

  • 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.

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