Sweet potato, tuna & sweetcorn tortilla

  • Serves: 4
  • Prep: 5 mins
  • Cook: 10 mins
  • ★ ★ ★ ☆ ☆

Ingredients

  • 1 sweet potato, peeled

  • 1 tbsp olive oil

  • 4 spring onions, trimmed and sliced

  • 100g broccoli in small florets

  • 1 (60g) can sweetcorn, drained

  • 1 (120g) can no-drain tuna

  • 75g Cheddar cheese, grated

  • 6 large British Lion eggs

  • Salt and freshly ground black pepper

  • 150ml natural yogurt

  • 2 tsp mint sauce

  • Grated carrot and cherry tomatoes to serve

Method

  1. Cut the potato into 2cm cubes, place in a micro-proof dish with a spoonful of water. Cover with clear film, pierce and microwave on HIGH for 4 mins until tender.
  2. Heat the oil in a medium non-stick frying pan. Add the spring onions, broccoli and sweet potatoes and saute for 2 mins until soft. Stir in the corn and tuna.
  3. Beat the eggs with seasoning. Pour over the vegetables and cook for 3 mins or until set. Sprinkle over the cheese and cook under a hot grill for 2 mins or until the top is set.
  4. Mix the yogurt and mint together. Cut the tortilla into wedges and serve with a grated carrot and cherry tomato and a little yogurt sauce.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
349 17.5g 27.7g 19.3g 7.6g 1.1g

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★ ★ ★ ☆ ☆

3.4 / 5 rating (55 votes)

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