Mexican omelette with sweet potato & spinach

• sea salt and freshly ground black pepper
• 1 large sweet potato
• 100g baby spinach
• 1 fresh red chilli
• 4 spring onions
• ½ a bunch of fresh coriander
• 1 ripe avocado
• 4 tablespoons natural yoghurt
• 3 limes
• extra virgin olive oil
• 8 large free-range eggs
• olive oil
• 80g Cheddar cheese

Half-fill a small saucepan with salted water and bring to the boil. Peel and chop the potato into 1.5cm chunks, add to the pan and cook for 6 to 8 minutes, or until cooked through. Drain, steam dry and place in a large bowl to cool.

Roughly chop the spinach, deseed and finely chop the chilli and trim and finely slice the spring onions, then add to the bowl of cooled potato. Pick and roughly chop the coriander leaves and add most to the bowl. Peel, destone and roughly chop the avocado, then add to the bowl along with the yoghurt and a good pinch of sea salt and black pepper. Squeeze in the juice of 2 limes, add a drizzle of extra virgin olive oil and stir everything together well. Quarter the remaining lime.

Whisk the eggs with a splash of water and a pinch of seasoning. Place a medium non-stick frying pan on a medium-low heat, and once fairly hot drizzle in a little olive oil followed by a quarter of the egg mixture. Swirl it all around the pan grate over a quarter of the cheese and let it melt, then cook the omelette without colouring, so it’s soft and silky. Carefully slide it onto a plate and spoon over a quarter of the sweet potato mixture, then carefully fold over the sides and roll it over. Serve with a wedge of lime and a few of the reserved coriander leaves scattered over. Repeat with the remaining ingredients, serving them up as you go.