Sweet Potato, Roast Pepper and Feta Tortilla

Preparation info
  • Serves


    • Difficulty


Appears in
Café Cooking: From The Parlour to Cambo Gardens

By Gillian Veal

Published 2024

  • About

This is brilliant for brunch, but also great for a weekday lunch or light supper. And because it slices so conveniently into wedges, it makes perfect picnic food too. I like to serve this with a crisp green salad and some Greek yoghurt and fresh mint on the side. Oh, and a squeeze of lemon.


  • 1 red pepper
  • 2 large sweet potatoes (approx. 550 g), peeled
  • 5


Preheat the oven to 180°C (160°C fan).

First roast the pepper: either put it in the oven until the skin is charred all over (about 45 min