Save to your scrapbook
Spicy bean & sweet potato tortilla
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
400g essential Waitrose Sweet Potatoes, scrubbed
395g can essential Waitrose Red Kidney Beans In Chilli Sauce
3 tbsp olive oil
2 red onions, chopped
1 tsp mild chilli powder
1 tsp ground cumin
½ x 28g pack coriander, chopped
5 essential Waitrose Free Range Eggs, beaten
1. Cut the potatoes into 5mm thick slices and cook in boiling water for 3 minutes to soften slightly. Drain thoroughly. Drain the kidney beans through a sieve over a bowl (see cook’s tip).
2. Heat 2 tbsp of the oil in a small frying pan and add the potatoes and onions. Cook very gently for about 10 minutes, stirring frequently. Add the chilli powder and cumin, and cook for a further 2 minutes. Tip into a bowl and stir in the beans. Season with a little salt.
3. Wipe out the frying pan and heat the remaining oil. Tip in the sweet potato mixture and spread level. Stir the coriander into the beaten eggs and pour into the pan. Cover with a lid and cook over the lowest heat for 10 minutes or until the eggs are mostly set. Finish under a hot grill for a couple of minutes to set the surface. Serve hot, cut into wedges.
Cook’s tip Rather than discarding the sauce drained from the beans, stir in a little essential Waitrose Balsamic Vinegar Of Modena to make a tasty, tangy dressing for a tomato salad.
Typical values per serving:
Low in saturated fat; 2 of your 5 a day.
This recipe was first published in Tue Jul 24 09:56:25 BST 2018.