An interesting variation on traditional potatoes with a lower GL. Cut this tasty Spanish-style tortilla into wedges and serve with a side salad or steamed broccoli or asparagus or french beans……
Serves 2, 10 GL’s per serving
1 large sweet potato, peeled and sliced horizontally into thin circles
1 tbsp olive oil
2 large red onions, chopped
2 cloves garlic, crushed
4 medium eggs (Omega 3 varieties are best)
1 Steam the sweet potato for 10 mins or until tender then slice thinly.
2 Heat half the oil in a pan and cook the onion and garlic gently for 10 minutes, until soft. Remove from heat
3 Beat the eggs and stir in the sweet potato and half the cooked onion. Season with salt & pepper
4 Heat the remaining oil in a shallow, non-stick frying pan until hot, then add the remaining onion & garlic
5 Pour in the egg mixture and cook over a very low heat for 6 minutes or until the bottom is set and golden
6 If the top is set, remove from pan with spatula or if it is still a little runny, turn and cook quickly before
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A pinch of Lo-salt (low sodium salt)