Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Herby parmesan sweet potato Spanish tortilla

Spanish 20 Mins Prep · 30 Mins Cook

Preheat the oven to 200°C, gas mark 6.
Finely slice the onion.
Wash and peel the sweet potatoes. Using a mandolin, finely slice the sweet potatoes.
Heat 1 tablespoon of the olive oil in a large oven-safe skillet over a medium heat. Add the sweet potatoes and onion to the skillet. Cook, stirring occasionally, until the sweet potato slices are tender and the onions are translucent approx. 6-8 minutes. Remove from heat and let cool slightly.
Meanwhile, chop the herbs and grate the cheese.
In a large mixing bowl, whisk together the eggs, cheese, fresh herbs, salt and pepper. Add the sweet potatoes and onion mixture to the egg mixture. Stir until well combined being careful not to break up the potato slices.
Heat the remaining olive oil in the same skillet over a medium heat. Pour the sweet potato and egg mixture into the skillet, spreading it out evenly in a flat layer. Cook the tortilla for 10-15 minutes, or until the edges start to set. Transfer the skillet to the oven and bake for 10 minutes, or until the top is set and lightly golden.
Remove the skillet from the oven and let the tortilla cool for a few minutes before turning it out and slicing.