Go Back
+ servings

Sweet Potato Feta Tortilla

Sweet Potato Feta Tortilla is a deliciously light spring lunch, utterly tasty and satisfying.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: British
Servings: 4 people
Calories: 381kcal


  • 2 tablespoons olive oil
  • 1 large Spanish onion finely sliced
  • 3 sweet potatoes peeled and cubed into 2cm squares
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon ground cumin
  • 200 g feta
  • 5 medium eggs whisked together
  • 28 g fresh coriander* roughly chopped
  • 28 g fresh mint* roughly chopped
  • 28 g fresh parsley* roughly chopped
  • 75 g roasted red peppers shredded


  • Heat the olive oil in a flat bottomed saucepan then add the onions. Cook on a gentle heat for about 20 minutes or until the onions are caramelised.
  • Add the sweet potatoes and stir to thoroughly coat them in the olive oil. Place the lid on and cook for about 45 - 60 minutes or until the potatoes are softened.
  • Meanwhile pre-heat the oven to 170° and line and grease an 8 inch baking tin.
  • Take the saucepan of the heat then crumble the feta into the pan, stirring with a metal spoon to combine but not too much as you don’t want the potato and feta to break down.
  • Pour in the eggs, add the herbs with plenty of seasoning and mix together.
  • Spoon the mixture into the baking tin, smoothing down so the surface is flat.
  • Place in the oven and bake for about 40-45 minutes until just browning.
  • Leave to cool for half an hour the tin before turning out. The tortilla is best served warm.
  • Serve with the roasted red peppers piled on top.


*Packets of herbs from the supermarket usually come in 28g bags - these are a perfect size for this recipe.


Calories: 381kcal | Carbohydrates: 27g | Protein: 17g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 249mg | Sodium: 957mg | Potassium: 618mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15920IU | Vitamin C: 26.5mg | Calcium: 352mg | Iron: 3.1mg