Sweet Potato Tortilla Espanola
Author: Elizabeth Peyton-Jones
Recipe type: Main Meals
Ingredients
- 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
Instructions
- 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.
- In a medium frying pan, melt the coconut oil and then add onions and vegetables, caraway seeds and parsley.
- Cook for a couple of mins until golden brown.
- Remove from the heat.
- Add the almonds to a food processor and blend until smooth.
- Pour this into a bowl and add the whisked eggs, pinch of Himalayan salt and pepper.
- Pour these ingredients into the frying pan on top of the pan fried vegetables.
- Gently shake the pan to level out the ingredients.
- Place under a preheated grill.
- Cook for about 5 to 10 mins until looking golden brown and the tortilla feels firm to the touch.
- Let it cool for a minute and then turn out onto a plate or board and slice into wedges.
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