Tuna, sweetcorn and sweet potato tortilla

22 April 2016

A quick and colourful tuna, sweetcorn and sweet potato tortilla recipe that's perfect for getting grandchildren to eat their vegetables.

Preparation time

5 minutes

Cooking time

10 minutes

Serves

4



Ingredients

  • 1 sweet potato, peeled
  • 1 tbsp olive oil
  • 4 spring onions, trimmed and sliced
  • 100g broccoli in small florets
  • 1 (60g) can sweetcorn, drained
  • 1 (120g) can no-drain tuna
  • 75g Cheddar cheese, grated
  • 6 large British Lion eggs
  • Salt and freshly ground black pepper
  • 150ml natural yogurt
  • 2 tsp mint sauce
  • Grated carrot and cherry tomatoes to serve

Method

1. Cut the sweet potato into 2cm cubes, place in a micro-proof dish with a spoonful of water. Cover with clear film, pierce and microwave on HIGH for 4 mins until tender.

2. Heat the oil in a medium non-stick frying pan. Add the spring onions, broccoli and sweet potatoes and saute for 2 mins until soft. Stir in the corn and tuna.

3. Beat the eggs with seasoning. Pour over the vegetables and cook for 3 mins or until set. Sprinkle over the cheese and cook under a hot grill for 2 mins or until the top is set.

4. Mix the yogurt and mint together. Cut the tortilla into wedges and serve with a grated carrot and cherry tomato and a little yogurt sauce.

Our thanks to www.eggrecipes.co.uk for providing this recipe.

Visit our tuna section for more tuna recipes

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