Tortilla with Goat's cheese and sweet potatoes

This is a vegetarian main dish. Preparation time: 15 minutes; cooking time 1 hour 50 minutes. Serves: 8.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced
• 1 fennel bulb, thinly sliced
• 3 peppers (red and yellow)
• 75 g young spinach leave, fresh basil or watercress leaves
• 3 tbsp olive oil
• 3 cloves garlic, crushed
• 3 medium eggs
• 1 small onion, sliced
• 284 ml carton single cream or soy cuisine
• 125 g soft goat's cheese, chopped

Preparation

• Preheat oven to 220°C (fan oven 200; gasmark 7).
• Put potato in large roasting tin, season and drizzle over half the oil. Toss well. Put the peppers, fennel, garlic and onion in a second tin. Season, drizzle over the remaining oil and toss well. Put both tins in the oven and roast for 30-35 min or until the veggies are tender.
• Whisk together the eggs, cream and cheese and season with plenty of coarsely ground black pepper.
• Line the base and sides of a 20.5 cm round, 7,5cm deep cake tin with non-stick baking parchment.
• Reduce the oven temperature to 170°C (fan150, gasmark 3) Layer the roasted vegetables in the tin with the spinach, watercress or basil, adding a little egg mix as you go. Pour in any remaining egg mix and cook the tortilla in the centre of the oven for about 1hr 15 min or until the egg is set and the top golden.
• Serve warm or cold.

Nutrition facts

252 kcals, 21g fat (12 saturates), 4g carbs (4g total sugars) per serving.

Note

You can make the tortilla the day before. Cool in the tin, cover and keep chilled.

To serve hot, turn out the tortilla, slice and lay flat on a lightly greased baking sheet. Cover with foil and reheat in a hot oven for 10-15 min.

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