Sweet Potato and Turmeric Tortilla

by Diana 

With the reopening of parks and gardens we have embraced the opportunity to escape to nature and to restore there all our lockdown wounds. I always reference nature’s containing quality, and the immediacy in which helps you reconnect with everything that goes beyond oneself. For me nature is the place where I feel held as it gives me perspective, reminding me that I am just a tiny element belonging to a much wider landscape. It's hopeful when offering me multiple routes ahead and inviting as there are other challenging mountains to climb out there. Hence nature gives me awareness, balance and tranquility. But peacefulness can’t be found in starvation and hence the need of  making wise choices when it comes to reflective picnicking. As we are not a sandwich fan type of family I have been committed to offer my love ones a cold food solution that will fulfil their tummies whilst nature does the rest. This tortilla was a complete success measured by every mouthful that my little nearly one-year-old food critic kept to himself!

© The Teaspoon

Ingredients

1 sweet potato - peeled and sliced or cut into small cubes 

1 medium size potato- as above, peeled and sliced or cut into cubes. I used a baking potato as that’s what I had at hand.

1 large onion- finely chopped 

4 eggs- bitten 

1/4 tsp sea salad or salt in flakes 

1/4 tsp ground white pepper

1 tsp ground turmeric 

100 ml olive oil 

Method

Put most of the olive oil in a large sauce pan at medium heat. Add the potatoes and sweet potatoes and cook them slowly, turning them occasionally. Put the lid on so they cook throughout - approximately 10 min. Potatoes should be cooked but still firm. 

Remove the potatoes from the pan and place them in a mixing bowl.  Add the eggs, salt, pepper and turmeric. Mix everything with a spoon.

Then add a tablespoon of olive oil in a saucepan at medium heat- choose the size of the saucepan wisely as this will be the size of the tortilla. Add the potato mixture and cook at medium to low heat for approximately 5-7 minutes. Flip the tortilla over very carefully- I used a large dish to do this and then returned the tortilla to the pan to cook again on the other side for 5-7 min. I covered the pan with a lid whilst it was cooking. Just be careful and check that either side burns.

When ready transfer to another dish and allow to cool down before cutting. Pack away and enjoy the outdoors! 

© The Teaspoon

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