Oven-roasted sweet potato & courgette tortilla

baked tortilla courgette family food manchego sweet potato tortilla

N/A

Source

Ingredients

2 medium sweet potatoes (500g), peeled and thinly sliced

1 onion, thinly sliced

1 courgette, thinly sliced

2 tbsp olive oil

6 eggs

50g crème fraîche

30g manchego or vegetarian alternative, grated

1 tbsp chopped chives

green salad, to serve

Method

Heat the oven to 190C/170C fan/gas 5. Tip the sweet potato slices, onion and courgette into a medium non-stick baking dish (ours was 18cm x 30cm x 4cm), drizzle with the olive oil, season and mix everything together. Bake for 30 mins, tossing the veg halfway. The sweet potatoes should be tender, the courgette a little charred and the onion softened.

Meanwhile, whisk the eggs and the crème fraîche together along with a pinch of seasoning. Pour the beaten egg mixture over the sweet potato, onion and courgette. Sprinkle over the manchego and put back in the oven for 25-30 mins until the tortilla is just set. Sprinkle over the chives and eat hot or cold with salad.