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!

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.

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.

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.

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.

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.

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.