Sweet potato Spanish tortilla

This dish makes a great recovery meal as it provides plenty of carbohydrates (from the sweet potato) as well as good amounts of protein (from the eggs) in a ratio that promotes speediest muscle recovery. Sweet potatoes are used in this dish as they contain significant levels of beta-carotene and twice as much vitamin C as ordinary potatoes.

• Preparation: 5 mins
• Cooking: 15 mins
• Serves: 1

What you need:

• 1 small sweet potato (175g), peeled and thickly sliced
• 1 tablespoon/15ml olive oil
• 1 small red onion, chopped
• Salt and freshly ground black pepper
• 2 large British Lion eggs, beaten

What you do:

1. Cook the sweet potato in a small pan of boiling water for 5 - 6 minutes until just tender. Drain and set aside.
2. Pre-heat the grill to medium.
3. Heat the oil in an ovenproof frying pan and fry the onion over a medium heat for 3 - 4 minutes or until softened. Add the sweet potato and season to taste with the salt and pepper.
4. Pour in the eggs and cook for 1 - 2 minutes until the egg starts to set. Transfer to the grill and cook for 3 - 4 minutes or until the top of the tortilla is golden and the tortilla is cooked through.
5. Slide the tortilla onto a plate and cut into wedges. Serve with a simple salad.

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