Sweet Potato Spanish Tortilla

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, NUT FREE, PALEO

This recipe is simple and very quick to whip up.  You can eat it either hot or cold for breakfast, lunch, or tea! 
It is even a hit with the two year old who happily ate two whole slices and announced that it was “too yummy”!  This made me hugely happy seeing as I never liked eggy meals until I was in my late teens… aaaannnddd she might have gagged over my previous attempt.  Children really are the toughest of critics but I’m proud to say that this passes the test!
I hope your family love this too!

Recipe (serves 4)
1 sweet potato (approx 350g), finely sliced
2 spring onions, finely sliced
6 eggs
½ tsp salt
½ tsp paprika
pinch each of pepper, thyme and turmeric
drizzle of olive oil

Method
Preheat the oven to 180C and drizzle a 30cm round cast iron skillet with olive oil.**
First cook your finely sliced sweet potato.  You can cook it however you please…with the exception of boiling it, waterlogged sweet potato is never good, let alone soggying up this beautiful Spanish tortilla! 
It is yummiest fried but quickest zapped in the microwave for 2 minutes on high.  It’s up to you!
Place your eggs, salt, herbs and spices in a bowl and whisk well before stirring through your spring onions.
Now place your cooked sweet potato slices evenly over the bottom of the skillet and pour the egg mixture over the top.
Place in the oven for 12 minutes or until the top is nicely browned.
Slice and serve with a fresh green salad.


**NOTE:  If you don’t own a cast iron skillet you can use a well-greased cake or slice tin.