2. Whisk eggs with 1/3 cup water, salt and pepper. Dice (or grate) cheese and thinly slice half of the spring onion tops. Add to egg mixture.
3. Pour in egg mixture to the frypan and stir briefly. Cover the pan and cook over medium heat for 10 minutes or until set.
4. Roughly chop tomatoes and slice remaining spring onion tops. Toss in a bowl with 1 tbsp olive oil, 1 tbsp vinegar, salt and pepper. Warm the bread, if desired.
5. Serve tortilla with tomato salad and bread at the table (see notes).
The smaller you cut the sweet potato the shorter cooking time. Make sure your sweet potato has softened prior to adding the egg mixture at step 4. Cover the frypan with a lid if you feel it’s taking too long.
Serve with any favourite sauce or chutney of choice, if desired.
No pork option - diced bacon is replaced with turkey. Slice to use.
Spring onions, 1 bunch
Red capsicum, 1
Diced bacon, 1 packet (200g)
Free-range eggs, 6-pack
Cheddar cheese, 1 block (150g)
Bread rolls, 2
FROM YOUR PANTRY
Olive + oil for cooking, salt, pepper, vinegar (of choice)