Chorizo & chickpea summer stew
Combine tomatoes, chickpeas, red peppers and spinach with chorizo and smoked paprika to make this nutrient-packed family stew, rich in vitamin C and fibre
Oven-roasted sweet potato & courgette tortilla
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 medium sweet potatoes(500g), peeled and thinly sliced
- 1 onionthinly sliced
- 1 courgettethinly sliced
- 2 tbsp olive oil
- 6 eggs
- 50g crème fraîche
- 30g manchegoor vegetarian alternative, grated
- 1 tbsp chopped chives
- green saladto serve
Nutrition: Per serving
- kcal379
- fat21g
- saturates9g
- carbs29g
- sugars16g
- fibre6ghigh
- protein15g
- salt0.6g
Method
step 1
Heat the oven to 190C/170C fan/gas 5. Tip the sweet potato slices, onion and courgette into a medium non-stick baking dish (ours was 18cm x 30cm x 4cm), drizzle with the olive oil, season and mix everything together. Bake for 30 mins, tossing the veg halfway. The sweet potatoes should be tender, the courgette a little charred and the onion softened.
step 2
Meanwhile, whisk the eggs and the crème fraîche together along with a pinch of seasoning. Pour the beaten egg mixture over the sweet potato, onion and courgette. Sprinkle over the manchego and put back in the oven for 25-30 mins until the tortilla is just set. Sprinkle over the chives and eat hot or cold with salad.
