Breakfast recipe
Toasted tortilla wedges filled with cumin sweet potato, spinach, spring onions, Cheddar, and tomato salsa.
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Ingredients
saucepan, frying pan, mixing bowl, box grater, knife, chopping board
Method
Peel and dice the sweet potatoes, finely slice the spring onions, grate the Cheddar, halve the tomatoes, chop the coriander, and cut the lime in half.
Put the sweet potatoes in a saucepan of boiling water and cook for 10-12 minutes until soft enough to mash. Drain well and leave to steam-dry for 1 minute.
Mash the sweet potatoes with cumin, smoked paprika, juice from half the lime, and a pinch of salt and pepper. Wilt the spinach in the warm pan for 1 minute, then fold it through with half the spring onions.
Mix the tomatoes with the remaining spring onions, coriander, the remaining lime juice, and a pinch of salt. Set aside while the quesadillas cook.
Spread the sweet potato filling over 4 tortilla wraps, scatter over the Cheddar, and top with the remaining wraps. Brush a large frying pan with a little of the olive oil, then toast the quesadillas one at a time for 2-3 minutes on each side, brushing with more oil as needed, until golden and the cheese melts.
Cut the quesadillas into wedges and serve with the tomato salsa spooned alongside.
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