What's not to like about this healthy twist on the simple and versatile egg and potato classic? The addition of kale and a sprinkling of seeds gives it super crunchy lift.
90g kale leaves
6 free-range eggs
salt, to season
freshly cracked pepper
2 tbsp coconut oil, olive oil or fat of your choice (duck fat, lard or ghee)
100g sweet potato, peeled and cut into 8mm dice
1 garlic clove, finely chopped
40g sunflower seeds and pumpkin seeds, toasted
lemon, to serve
1. Wash the kale leaves thoroughly to remove any grit. Drain well, pat dry and roughly chop. Set aside.
2. Using a fork, lightly beat the eggs in a bowl and season with salt and freshly cracked pepper.
3. Heat the oil or fat in a 24 centimetre non-stick pan over medium heat. Add the sweet potato and cook for three minutes, then decrease the heat, add the garlic and cook for a further two minutes or until softened. Increase the heat to medium, add the kale and cook for one minute, stirring constantly
4. Spread out the kale and sweet potato into a single layer. Pour the beaten egg into the pan and swirl the egg mixture around. Reduce the heat to low and cook, without stirring for two to three minutes or until almost cooked through.
5. Take off the heat, cover with lid and leave covered for three minutes to allow the residual heat in the pan to finish cooking the tortilla.
6. Cut the tortilla in half, then gently slide each half off the pan onto two warm plates. Sprinkle with some seeds and a light squeeze of lemon.