Sweet Potato Tortilla and Salad
Subbing regular potato for sweet potato brings the nutrition value of this tasty tortilla up a notch!
Method
Based on 4 servings, adjust as needed.
Step 1
Heat about half of the olive oil in an 18-20 cm non-stick frying pan over medium heat. Add leek and a pinch of salt and sauté until soft, 7-8 minutes, stirring now and again. Remove leek from the pan and set aside. Note - try to leave as much oil as possible in the bottom of the pan, ready for the next step!
Step 2
Next add sweet potato, an additional small splash olive oil and a pinch of salt to the pan and sauté over medium-low heat until tender, about 10 minutes, stirring often to ensure even cooking. If your pan has a lid then put it on to help the sweet potato soften.
Step 3
Meanwhile, get everything else ready! Preheat your grill to its highest setting. Crack eggs in a bowl and whisk. Prepare your spicy alioli by mixing together garlic, mayonnaise, half of the mustard and lemon juice in a small bowl.
Step 4
Once the potatoes are tender, add the egg, leek and season with a little salt to the pan and delicately combine. Leave to cook over a medium-low heat for 7-9 minutes, or until the egg has firmed up around the edges but is still a little raw in the middle.
Step 5
Now prepare your salad. Mix the vinegar and remaining mustard together in a large salad bowl, then whisk in the remaining olive oil (about 3 tbsp to serve 4) gradually to form your salad dressing. Season well with salt, pepper and a pinch of sugar. Add your salad leaves and toss everything together.
Step 6
Place the tortilla pan under the grill and cook for a further 2-3 minutes, until the top has firmed up and is turning a little golden. Remove and loosen around the edges, ready to serve.
Step 7
Tip the tortilla out onto a serving plate or board. For those who like things spicy, sprinkle smoked paprika over the tortilla. Serve warm or cold, topped with parsley and your spicy aioli alongside.
- Ingredients
- Based on 4 servings
-
6 Egg, whisked 1x Sainsbury's British Free Range Eggs Medium x6 -
5 tbsp Mayonnaise 1x Sainsbury's Mayonnaise, Thick & Creamy 500ml -
0.5 Lemon, juiced 1x Sainsbury's Lemons -
2 Garlic Clove, crushed 1x Sainsbury's Garlic -
2 Leek, very thinly sliced in half-moons 2x Sainsbury's Leeks Loose -
7 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
300g Sweet Potato, peeled and thinly sliced in half-moons 2x Sainsbury's Sweet Potatoes Loose -
90g Salad leaves 1x Sainsbury's Baby Leaf Salad 90g -
1.25 tsp Dijon mustard 1x Sainsbury's Dijon Mustard 185g -
1 tbsp White wine vinegar 1x Sainsbury's Wine Vinegar, White Wine 500ml -
5g Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
0.5 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g