Instructions

• Place the spinach into a large colander and pour over a kettle of boiling water to wilt the spinach.
• Drain the spinach and let it cool before squeezing out any excess water. Set aside.
• Heat 2 tablespoons of olive oil over a medium heat in a 10 inch (25cm) non stick skillet with a lid. Add the onions and cook for 15 minutes until soft. Add another 2 tablespoons of olive oil to the skillet and add the sweet potatoes and garlic to the onions, season well with salt and pepper, cover and cook over a medium low heat for 15 minutes until the potatoes are tender. Stir occasionally to avoid the potatoes from sticking.
• Meanwhile, whisk the eggs together in a large bowl. Then fold in the potato and onion from the pan, mix together. Separate the spinach a little, and add to the bowl. Mix gently, taking care not to break up the potato.
• Add the final 2 tablespoons of olive oil to the skillet and pour in the sweet potato and egg mixture. Cover with a lid and cook over a low/medium heat for 20 minutes until the base and sides are golden brown and the center has mostly set. Run a palette knife around the sides to stop it from sticking.
• To turn the tortilla out, place a plate face down onto the rim of the skillet and flip it over. Now gently slide the tortilla back into the pan and cook for a further 5-10 minutes on the second side, until just set and golden all over. Allow to rest for 5 minutes, then serve.