You will need a lid for your pan in this spicy Spanish-inspired recipe, but if you don’t have one, then cover tightly with tin foil or use a heavy baking tray on top instead. Also, ensure the pan has a heatproof handle as it will be going under the grill.
Time from start to finish: 30 minutes
Equipment: 23cm non-stick frying pan with lid, peeler, medium jug, heatproof rubber spatula
1 medium sweet potato
1 bunch of spring onions
100g chestnut mushrooms
1–2 garlic cloves
1 red pepper
75g sliced red jalapeños (you can find them ready sliced in jars from most supermarkets)
12 medium eggs
100g tinned or frozen and defrosted sweetcorn
Salt and freshly ground black pepper
To serve 1 bag of mixed salad leaves
Extra virgin olive oil
Small handful of fresh dill
Small handful of fresh basil
+ Preheat the oven to 180 ° C, (fan 160 ° C), 350 ° F, Gas Mark 4. Put some oil in the frying pan on a low to medium heat. Peel the sweet potato and cut into rounds, just under 5mm thick. Toss into the frying pan, put the lid on and cook gently for about 8 minutes, stirring occasionally.
+ While this cooks, trim and finely slice the courgette, spring onions (the green and white bits) and mushrooms and peel and finely slice the garlic. Halve and deseed the pepper and slice into strips. Drain the jalapeños well on kitchen paper and set everything aside for a moment.
+ Check the sweet potato and, when just soft, add the prepared vegetables and sauté for 4–5 minutes until beginning to soften.
+ Meanwhile, crack the eggs into a medium jug, beat together and season with a good amount of salt and pepper (it really needs lots of seasoning). Then, once the vegetables are ready, pour the eggs evenly over and scatter the sweetcorn (drained if tinned) on top. Turn the heat down to really low, pop the lid on (see my note) and cook for about 8 minutes.
+ When the tortilla is almost cooked, set the grill to a medium heat. Once the eggs are cooked at the edge but still a little wet in the middle, remove them from the heat and remove the lid. Slide under the grill to cook the top for 3–4 minutes. Move the pan to a lower shelf if it is cooking too quickly (you want the egg to cook through to the centre, not just the top).
+ Meanwhile, tip the salad leaves into a large salad-serving bowl. Drizzle a little olive oil and balsamic vinegar over and set aside for a moment.
+ Once the eggs are just set with a slight wobble in the middle, remove the tortilla from the grill. Using a heatproof rubber spatula, carefully slide the tortilla out of the pan and onto a serving board or plate. Tear some dill and basil leaves over and serve straight to the table with the salad.