Butternut squash and sweet potato tortilla

  • Serves 2
  • Takes 10 minutes to make, 20-25 minutes to cook
  • Easy
This veggie tortilla recipe makes the most of seasonal vegetables.
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  • 350g packet butternut and sweet potato cubes (from Waitrose)
  • 1 onion, finely chopped
  • 1 tbsp olive oil
  • 4 large free-range eggs, beaten
  • 100g vegetarian feta, crumbled
  • Bunch of fresh flatleaf parsley, chopped
  • 3 tbsp toasted pine nuts
  • Green salad to serve


  1. Preheat the grill to medium-high. Put the butternut and sweet potato cubes in a pan of boiling water and simmer for 5-6 minutes until tender, then drain.
  2. Meanwhile, cook the onion in the olive oil over a medium heat in a small frying pan for 5-10 minutes until tender. Add the butternut and sweet potato cubes, turn the heat to medium-high and cook for 2 minutes until they turn lightly golden. Pour in the beaten eggs, feta, parsley and pine nuts and cook for 5-10 minutes until the underside of the tortilla is golden brown (use a spatula to lift the edge to check).
  3. Place under the grill and cook for 5-10 minutes until the tortilla is fully set and the top is golden. Invert onto a chopping board, cut into wedges and serve with a green salad. 

From October 2010

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