Sweet Potato Tortilla

We went camping this weekend – the first time since we have been fully Paleo so I had to come up with some alternatives to my usual staples. We had a 4 hr hike/climb planned so knew that I needed something wholesome, transportable, filling and able to eat as finger food so I made a Sweet potato tortilla which had rave reviews.

The great thing about Tortilla is that there is no right or wrong way recipe. you can basically throw any vegetables you have in your fridge in and it will taste amazing!!

In the past I have made them in a frying pan then finished it off in the grill (which is also fine) but today I went for a super super easy method and baked it in a casserole dish.

Feel free to alter the ingredients:

  • 9 Free range Omega3 Eggs
  • 1 small onion
  • 1 large Sweet potato
  • 1 /2 cup mushrooms
  • 1 cup sliced red/orange/yellow peppers
  • 2 Tbsp Sun dried tomatoes
  • 1/2 cup black olives
  • 1/2 cup sliced carrots
  • Salt, pepper, paprika and chili flakes to taste

Cooking Method:

Start by slicing the sweet potato into discs then place in the microwave for 5-7mins until soft. Preheat the oven to 170 Deg C.

Meanwhile, slice and dice all your ingredients and lightly soften them in a pan with some olive oil for 5 mins. In a separate bowl, beat the eggs until slightly fluffy & season to taste with salt, pepper, chili flakes and paprika. In a large oven proof dish (or in my case two dishes) place the sweet potato flat on the bottom layer then spread the rest of the vegetables on top. Pour the egg mixture in making sure all the gaps are covered.

Before Going in the oven

Place it in the oven for roughly 30mins depending on the consistency desired. I left it in for nearer to 40 mins as i wanted it to stay together and was making it for lunch the next day.

If you have never made a tortilla before DO IT NOW!! this is so easy and so good!

I then sliced it into 2 inch x 2.5 inch pieces – perfect finger food! 🙂

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