Sweet Potato and Spinach Tortilla with Feta Yoghurt

Preheat the oven to 180°C.

Slice the sweet potato in half lengthwise then again into 3-4 mm thick slices. Toss with 1 tablespoon of the olive oil. Place on a baking tray lined with baking paper and roast for 10-15 minutes or until just cooked.

Heat 2 tablespoons of the olive oil in a non-stick frying pan and sauté the onion until caramelised, stirring frequently.

Wash the spinach well, remove the core and shred.

Beat the eggs in a large bowl and season generously. Mix in the still warm sweet potato and onion, along with the spinach and gently toss to combine.

Heat a 25 cm cast iron or heavy-based fry pan with the remaining 1 tablespoon of olive oil. Add the egg mixture to the pan and gently bring in the edges using a spatula to help move the runny centre to the outside. After a couple of minutes, try and even off the surface as much as possible, reduce the heat a little and cover the pan with a lid. Cook for a further couple of minutes then place in the hot oven until the centre is set, about 5-7 minutes. Rest for a couple of minutes in the pan before carefully inverting onto a plate. Allow to cool while you prepare the yoghurt.

Feta yoghurt: Use a fork to mash the yoghurt and feta together and season with a little black pepper. To serve, cut the tortilla into bite-sized chunks. Place a small spoonful of the yoghurt on top and sprinkle with spring onion.

Makes about 30 bite-size pieces