Sweet Potato Tortilla

This Sweet Potato Tortilla (or Spanish Omelette) is a delicious take on the classic Spanish dish, that packs in sweet potato, red pepper and spinach for a healthy lunch option.

Course Lunch

Cuisine Spanish

Diet Vegan

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 206kcal

Author Jess & Dan

Ingredients

2 red peppers - chopped into 2cm pieces
500 g sweet potatoes - peeled and chopped into 2cm pieces
120 g spinach
4 garlic cloves - crushed
2 cups chickpea flour
¼ cup nutritional yeast
1 teaspoon baking powder
2.5 cups water
1 tablespoon Olive oil for brushing the spring form tin and frying the vegetables
Salt & pepper – to taste

Metric - US Customary

Instructions

Preheat the oven to gas mark 6/200c
Chop all the vegetables and add a splash of olive oil to a frying pan or wok, then gently heat
Let the oil heat up then pop the potatoes into the pan. The sweet potatoes will take longer to cook than the vegetables – roughly 10 minutes. Test the potatoes by putting a fork into them, once they've started to soften slightly it's time to add the red peppers.
500 g sweet potatoes, 2 red peppers
Add the garlic and cook for a few minutes more. Careful that the heat isn't up too high as the garlic will burn very easily.
4 garlic cloves
Then add the spinach to the pan and allow it to wilt, then season with lots of salt and pepper.
120 g spinach, Salt & pepper
Drain any excess liquid from the pan (from the spinach).
Set the vegetables aside and now make the batter.
In a big bowl, add the chickpea flour, nutritional yeast, baking powder and water
2 cups chickpea flour, ¼ cup nutritional yeast, 1 teaspoon baking powder, 2.5 cups water
Whisk everything up (a hand whisk or electric will work fine) and make sure there's no lumps. The batter will be quite thin – that's how it's supposed to be.
Grease a 20cm spring form dish with olive oil and place the vegetables in it.
1 tablespoon Olive oil
Pour the batter over the vegetables (making sure the spring form is locked in place!)
Cook in the oven for 30-40 minutes (depending on your oven). Use a knife or a skewer to check if it's done after 30 minutes. Press the knife/skewer into the middle and if it comes out clean you'll know it's done.
Let the tortilla stand for 15-20 minutes before removing from the tin, to make sure it's set, then serve with salad.

Nutrition