Tuna, sweetcorn and sweet potato tortilla

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, including Asian marinade for grilled tuna steaks, tuna melt toast, easy tuna pasta bake and more.