Butternut squash and sweet potato tortilla recipe Featured


    Butternut squash and sweet potato tortilla


    1. 350g packet butternut and sweet potato cubes

    2. 1 onion, finely chopped

    3. 1 tbsp olive oil

    4. 4 large free-range eggs, beaten

    5. 100g vegetarian feta, crumbled

    6. Bunch of fresh flatleaf parsley, chopped

    7. 3 tbsp toasted pine nuts

    8. Green salad to serve


    1. 1. Preheat the grill to medium-high. Put the butternut and sweet potato cubes in a pan of boiling water and simmer for 5-6 minutes until tender, then drain.

    2. 2. Meanwhile, cook the onion in the olive oil over a medium heat in a small frying pan for 5-10 minutes until tender. Add the butternut and sweet potato cubes, turn the heat to medium-high and cook for 2 minutes until they turn lightly golden. Pour in the beaten eggs, feta, parsley and pine nuts and cook for 5-10 minutes until the underside of the tortilla is golden brown (use a spatula to lift the edge to check).

    3. 3. Place under the grill and cook for 5-10 minutes until the tortilla is fully set and the top is golden. Invert onto a chopping board, cut into wedges and serve with a green salad.




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