Sweet potato tortillas with ricotta and harissa
2 tbsp olive oil
150g white onion, thinly sliced
300g orange sweet potato, peeled and thinly sliced
12 eggs, lightly beaten
250g fresh ricotta
1 tbsp harissa paste
1 tbsp sunflower seeds
2 tbsp coarsely chopped almonds
4 tbsp fresh coriander leaves
1 tbsp olive oil, extra
Heat half the oil in a 20x25cm (8x10 inches) ovenproof frying pan over medium heat.
Add onion and sweet potato and carefully stir to coat in oil. Season to taste.
Reduce heat to low; cover, cook for 20 mins or until tender.
Preheat a grill to high.
Transfer sweet potato mixture to a large bowl. Add eggs and stir well to coat.
Heat remaining oil in the same pan over medium heat. Add the egg mixture, reduce heat to very low.
Cook for 10 mins or until partially set.
Place under grill; cook for 5 mins or until golden and cooked through. Stand for 5 mins.
Serve tortilla topped with ricotta, harissa, sunflower seeds, almonds and coriander.
Drizzle with extra olive oil.