Mrs. Jackson Cooks

Life through food

A winter vege delight: sweet potato and goat’s cheese tortilla

on November 11, 2011

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I’ve been feeling “meated” out recently and have been going vege (and fish as well) in an attempt to get my dietary balance back. I was looking for vege options on a website, and came across this recipe. The one they use they suggest it’s a vege centrepiece at Christmas, but I adapted it somewhat so it’s less rich and quicker to cook and is better for a midweek option.

It doesn’t take long to do at all. You just whack the veges in the oven, leave them for 30 minutes (I had a shower whilst they were doing) and then come back and finish off the tortilla which takes about 5-10 minutes tops. So it’s a very good midweek healthier option, or just something different for you veges out there. It’s delicious too and very easy to eat – so good if you’re feeling a little over indulged or coming down with something.

The original recipe is here, and I’ve no doubt will be wonderful for veges at Christmas

Sweet potato and goat’s cheese tortilla

Serves 2-4 (depending on what you serve with it and if it’s a main course)

  • 1 large sweet potato, peeled and thinly sliced
  • 1 small red onion, finely sliced
  • 2 peppers of different colours, roughly chopped
  • 2 tbsp olive oil
  • salt and pepper
  • 4-5 mushrooms, sliced
  • handful of basil leaves, chopped or torn (or use spinach as the recipe suggests)
  • 4 eggs
  • 2 tbsp creme fraiche
  • 50g soft goats cheese, chopped
  • 20g parmesan cheese, grated
  1. Preheat the oven to 230 degrees celsius.
  2. Put the potato and veges in a large roasting tray. Drizzle over half the olive oil and season well. Stick in the oven for about 30 minutes, or until roasted through.
  3. Remove from the oven and set aside. Preheat the grill on high.
  4. Whisk the eggs, creme fraiche and goats cheese together with plenty of pepper
  5. Heat the remaining oil in a large shallow frying pan.
  6. Fry the mushrooms in the oil until their juices run and they turn brown.
  7. Add the roasted veges to the mushrooms and mix well to ensure the potatoes get on the bottom and the mushrooms are on top – and mixed into the rest of the vege. Make sure the vege cover the whole of the bottom of the pan.
  8. Sprinkle over the basil.
  9. then tip the egg mix all over and spread around evenly.
  10. Cook until the bottom is done and the top has started to set.
  11. Sprinkle over the parmesan and put under the grill until the top is cooked and the cheese browned.
  12. Serve immediately, on it’s own, or with vege on the side.
  13. Enjoy!

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