Sweet Potato & Red Onion Tortilla

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……

Sweet Potato and Onion Tortilla

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

Would you like to find out how nutritional therapy can benefit you, please contact me on 07967 639347 or email:emily@4wellpeople.co.uk. Also sign up to my newsletter to stay up to date with the latest news on nutrition and to receive tasty recipes straight to your inbox. You can also follow me on Facebook.
A pinch of Lo-salt (low sodium salt)

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