Sweet Potato Spinach Feta Tortilla Food

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SPINACH & SWEET POTATO TORTILLA



Spinach & sweet potato tortilla image

Sweet potato adds a different flavour to this healthy Spanish-inspired tortilla. It's perfect to prepare ahead of a tapas night.

Provided by Barney Desmazery

Categories     Lunch, Side dish, Snack

Time 1h10m

Number Of Ingredients 6

300g bag baby spinach leaves
8 tbsp light olive oil
2 large onions , thinly sliced
4 medium sweet potatoes (800g/ 1lb 12oz), peeled, cut into thin slices
2 garlic cloves , finely chopped
8 large eggs

Steps:

  • Put the spinach in a large colander and pour over a kettleful of boiling water. Drain well and, when cooled a little, squeeze dry, trying not to mush up the spinach too much.
  • Heat 3 tbsp oil in a 25cm non-stick pan with a lid, then sweat the onions for 15 mins until really soft but not coloured. Add another 3 tbsp oil and add the potatoes and garlic. Mix in with the onions, season well, cover and cook over a gentle heat for another 15 mins or so until the potatoes are very tender. Stir occasionally to stop them catching.
  • Whisk the eggs in a large bowl, tip in the cooked potato and onion, and mix together. Separate the spinach clumps, add to the mix and fold through, trying not to break up the potato too much.
  • Add 2 tbsp more oil to the pan and pour in the sweet potato and egg mix. Cover and cook over a low-medium heat for 20 mins until the base and sides are golden brown and the centre has mostly set. Run a palette knife around the sides to stop it from sticking. 5 To turn the tortilla over, put a plate face down onto the pan, then flip it over. Slide the tortilla back into the pan and cook for a further 5-10 mins until just set and golden all over. (Don't worry if it breaks up a little on the edges as you're turning it - it will look perfect when it's cooked through and set.) Continue cooking on the other side until just set and golden all over. Again use a palette knife to release the tortilla from the sides. Allow to rest for 5 mins, then tip onto a board before cutting into wedges.

Nutrition Facts : Calories 306 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

FETA, SPINACH AND SWEET POTATO WRAP



Feta, Spinach and Sweet Potato Wrap image

This unlikely (on the surface of it) combination was a big hit with the consumers! Talk about something easy to do. To best of my knowledge, this comes right out of my own head.

Provided by Karyl Lee

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces dry feta cheese
1 bunch fresh spinach (about 2 cups)
1 1/2 lbs sweet potatoes, peeled and cubed
1/3 cup diced bell pepper, mixed colors preferable
1/3 cup diced red onion
2 teaspoons curry, spices of choice
1 tablespoon basil
2 teaspoons garlic powder
1 teaspoon soft extra-light vegetable oil spread
1 teaspoon liquid sweetener (honey, agave syrup)
salt and black pepper
6 large soft wheat flour tortillas
salt and black pepper

Steps:

  • I do this in the food processor, but mostly it's also easy by hand.
  • Chop the spinach and the feta cheese together so they form an evenly blended mass.
  • Peel and chop the sweet potatoes and put them in water to cover.
  • Bring to the boil, and cook until just tender.
  • Dice the bell peppers and onion and set aside.
  • When the potatotes are done, drain and stir in the spread and the curry spices, basil, garlic powder and sweetener. Season with salt and pepper.
  • Spread the spinach and feta mix on the tortillas, dividing it evenly and making a flat bed.
  • Place the potato chunks on top spreading them out.
  • Top with the diced peppers and onion.
  • Fold in the sides of the tortilla toward the middle, leaving about 1/3 open space in the middle (no the sides do not touch). Fold the bottom third over the two sides and then continue on folding until the tortilla is closed.
  • Tuck in loose side edges.
  • Bake in the oven at 425F until the tortillas brown and puff.
  • Serve after a brief cooling as a hefty lunch.

Nutrition Facts : Calories 447.7, Fat 14.3, SaturatedFat 7.4, Cholesterol 35.7, Sodium 1000.7, Carbohydrate 65.4, Fiber 7.4, Sugar 9.3, Protein 15.3

SWEET POTATO, SPINACH & FETA TORTILLA



Sweet potato, spinach & feta tortilla image

Make this tortilla the night before for a quick and easy picnic lunch for the family. With sweet potato, spinach and feta, it's packed with flavour

Provided by Cassie Best

Categories     Lunch

Time 25m

Yield 3 (or 2 adults and 2 children

Number Of Ingredients 5

3 sweet potatoes
2 tbsp olive oil
100g baby spinach
6 large eggs
100g feta , crumbled

Steps:

  • Pierce the potatoes a few times on each side. Microwave on high for 5-8 mins until soft, then set aside to cool a little.
  • Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
  • Add the sweet potato to the pan and stir to combine with the spinach - don't break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.
  • Place under the grill for 1-2 mins to cook the top - poke a knife into the centre to ensure it's cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.

Nutrition Facts : Calories 572 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 31 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium

FETA & PEPPER TORTILLA



Feta & pepper tortilla image

Learn to cook with this vegetarian tortilla recipe everyone will enjoy

Provided by Good Food team

Categories     Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 50m

Number Of Ingredients 5

2 red peppers
3 medium potatoes
2 tbsp olive oil
8 eggs
100g feta cheese

Steps:

  • Heat the grill to highest setting. Put the peppers on a baking tray and place about 5cm away from the element. Cook for 10-15 mins, turning with tongs every time a side becomes charred, until the peppers are black all over. Tip into a bowl and cover until cool. Peel off the skin with your fingers, then tear the peppers in half, scrape away the seeds with a knife and discard the stem. Cut into thick strips and set aside.
  • Peel the potatoes and thinly slice into discs. Put half the oil and all the potatoes in a large, non-stick frying pan and place on a very low heat. Cook the potatoes very gently for 10-15 mins so they are just sizzling quietly. Use a wooden spatula to turn them occasionally while they are cooking. The potatoes are ready when they are tender and starting to break up. Set the potatoes aside.
  • Crack the eggs into a bowl, season, then whisk together until the whites and yolks have mixed. Tip potatoes and peppers into the eggs and stir. Put the pan on a low heat with the remaining oil. Pour in the egg mixture and cook gently for about 5 mins, using a wooden spatula to ripple the cooked egg from the outside into the middle. Remove from the heat.
  • Crumble the feta over the tortilla and place the pan under the grill. Cook for 4-5 mins until the top no longer wobbles and the cheese has browned. leave the tortilla to relax for a few mins, then use the spatula to lift it onto a board. Cut into wedges and serve.

Nutrition Facts : Calories 354 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.36 milligram of sodium

SWEET POTATO & SPINACH BAKE



Sweet potato & spinach bake image

If you're after some substantial comfort food on a budget then this vegetarian bake is just the thing. Add lamb chops for the meat eaters

Provided by Good Food team

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 11

300ml single cream (or double cream for a really creamy texture)
1 garlic clove, peeled
2 sprigs thyme or rosemary
250g bag frozen spinach
freshly grated nutmeg
butter, for greasing
850g sweet potatoes, peeled and thinly sliced (about 3mm thick)
25g grated hard cheese, such as cheddar, Parmesan or veggie alternative
2 lamb chops
few sprigs thyme or rosemary
1 tsp olive oil per portion

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.
  • Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.
  • Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.
  • Meanwhile, if you're serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.

Nutrition Facts : Calories 383 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.61 milligram of sodium

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