Sweet potato tortilla with pepper sauce

Pan full of pretty, good and tasty food.

INGREDIENTS

Pepper sauce

250g bottled roasted red peppers or canned pimentos, drained

5ml (1 tsp) red wine vinegar

5ml (1 tsp) smoked paprika

2.5ml ( tsp) ground cumin

1 clove garlic, chopped

Other ingredients

45ml (3 tbsp) olive oil

800g sweet potatoes, peeled and sliced into thin rounds (about 0.5cm)

Salt and pepper

8 spring onions, finely sliced

6 extra-large eggs, beaten

METHOD

For the sauce, place the peppers in a blender with the vinegar, 1 tbsp oil, paprika, cumin and garlic. Use extra garlic if you want a more pungent taste. Process until you have a smooth sauce. Set aside.

Heat 2 tbsp of the oil in a large non-stick pan. Add the sweet potatoes and season. Cover and cook over a low heat for 10 minutes, or until tender, stirring occasionally so the sweet potatoes caramelise a little - that's what makes them delicious.

Sprinkle the spring onions over the sweet potatoes and pour the eggs over that. Cook for about 8 minutes, shaking the pan until the egg is almost set. For a crisp topping, finish off the tortilla under a preheated grill until golden brown. Cut into wedges and serve with a dollop of pepper sauce.

Serves 4-6