Sweet Potato Tortilla Espanola
Recipe type: Main Meals
  • 350g of peeled and chopped butternut squash
  • 2 small chopped onions
  • 2x small carrots peeled and chopped
  • 4 large organic eggs broken and whisked
  • 1 tbsp of coconut oil
  • 50g of soaked almonds
  • 2 tsps of caraway
  • A small handful of finely chopped parsley
  • A pinch Himalayan salt
  • Ground Pepper
  1. Put the butternut squash, sweet potato and carrots into a pan of boiling water and cook for about 8 mins until tender and then drain.
  2. In a medium frying pan, melt the coconut oil and then add onions and vegetables, caraway seeds and parsley.
  3. Cook for a couple of mins until golden brown.
  4. Remove from the heat.
  5. Add the almonds to a food processor and blend until smooth.
  6. Pour this into a bowl and add the whisked eggs, pinch of Himalayan salt and pepper.
  7. Pour these ingredients into the frying pan on top of the pan fried vegetables.
  8. Gently shake the pan to level out the ingredients.
  9. Place under a preheated grill.
  10. Cook for about 5 to 10 mins until looking golden brown and the tortilla feels firm to the touch.
  11. Let it cool for a minute and then turn out onto a plate or board and slice into wedges.
Recipe by EPJHealth at https://www.epjhealth.com/sweet-potato-tortilla-espanola/