Sweet Potato, Spinach & Feta Tortilla

Sweet Potato, Spinach & Feta Tortilla

Wednesday 24 March, 2021

Make this tortilla the night before for a quick picnic lunch for the family or for work/school packed lunches - packed with lots of flavour!

Follow our simple recipe below:

Sweet Potato, Spinach & Feta Tortilla

  • Serves 3 (or 2 adults and 2 children)
  • Healthy, balanced lunch idea
  • Vegetarian


  • 3 sweet potatoes
  • 2 tbsp olive oil
  • 100g baby spinach
  • 6 large eggs
  • 100g feta, crumbled


  1. Pierce the potatoes a few times each side. Microwave on high for 5-8 mins until soft, then set aside to cool a little.
  2. Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you may have to do this in batches). Cut each potato in half length-ways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
  3. Add the sweet potato to the pan and stir to combine with the spinach - don’t break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.
  4. Place under the grill for 1-2 mins to cook the top - poke a knife into the centre to ensure it is cooked through. Cool before slicing into wedges.

Will keep chilled for up to a day.

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