Heat a large frypan with oil over medium-high heat. Chop sweet potato (see notes), slice white part of spring onions, dice capsicum and add to pan as you go with bacon. Cook for 10 minutes in total, or until sweet potato has softened.
2. Whisk the eggs
Whisk eggs with 1/3 cup water, salt and pepper. Dice (or grate) cheese and thinly slice half of the green spring onion tops. Add to egg mixture.
3. Pour in the egg mixture
Pour egg mixture into the frypan and stir briefly. Cover the pan and cook over medium heat for 10 minutes or until set.
4. Prepare the salad
Roughly chop tomatoes and avocado, slice remaining spring onion tops. Toss in a bowl and dress with 1 tbsp olive oil, 1/2 tbsp vinegar, salt and pepper.
5. Finish and serve
Slice and serve tortilla with tomato salad 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. Add some toasted bread if you want to stretch the dish further.
No pork option - diced bacon is replaced with turkey. Slice to use.
Sweet potato, 200g
Spring onions, 1 bunch
Yellow capsicum, 1
Diced bacon, 1 packet (200g)
Free-range eggs, 6-pack
Cheddar cheese, 1 block (150g)