Sweet Potato & Chorizo Tortilla Española

• 1 sweet potato, small chunks or slices
• Coconut oil
• 4 medium eggs, beaten
• Mushrooms, chopped
• Salt and pepper
• Toppings (optional): chorizo, feta, cheddar, tomatoes

Method:

1. Preheat the oven to 200C and cook the sweet potato slices until soft.
2. Fry the mushrooms in a pan in coconut oil and add the sweet potato cooked slices.
3. In a large mug beat the four eggs and season with salt and pepper.
4. Add the eggs to the pan and fry until the base is formed (2-3 minutes).
5. Place the pan under the grill for a further 2/3 minutes then add the toppings. Grill for another 2/3 minutes.
6. Leave to stand for five minutes and cut into the slices to serve with rocket or spinach.