Roasted Sweet Potato and Black Bean Tortilla
Ingredients
- 8 large eggs
- 400 g sweet potatoes
- 400 g tinned black beans
- 1 red onion
- 2 tsp smoked paprika
- 3 tbsp olive oil
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 503 kcal
- Protein
- 26.9 g
- Carbohydrate
- 36.7 g
- of which sugars
- 8.9 g
- Fat
- 24.4 g
- of which saturates
- 5.9 g
- Fibre
- 10.6 g
- Salt
- 1.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C/180°C fan. Peel and dice the sweet potatoes into 1cm cubes. Toss with 2 tablespoons of olive oil and the smoked paprika, then roast for 20 minutes until tender.
- 2
Slice the red onion. Heat the remaining oil in an ovenproof frying pan, fry the onion for 5 minutes, then add the drained black beans and roasted sweet potato.
- 3
Whisk the eggs, season well, and pour over the vegetable mixture. Cook on the hob for 5 minutes until the base is set.
- 4
Transfer to the oven for 10–12 minutes until fully set. Scatter with coriander and serve in wedges.
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