Enjoy a baked tortilla instead of a fried tortilla, which is both healthy and easier to prepare. If you don’t have manchego, crumbled feta or cheddar will suffice.
Preheat the oven to 190 degrees Fahrenheit/170 degrees Fahrenheit fan/gas 5. Drizzle the olive oil over the sweet potato slices, onion, and courgette in a medium non-stick baking dish (ours was 18cm x 30cm x 4cm), season, and mix everything together. Cook for 30 minutes, stirring the vegetables halfway through. The sweet potatoes should be cooked through, the courgette blackened, and the onion softened.
Meanwhile, mix together the eggs, crème fraîche, and a sprinkle of salt and pepper. Over the sweet potato, onion, and courgette, pour the beaten egg mixture. Sprinkle the manchego on top and return to the oven for another 25-30 minutes, or until the tortilla is just set. Serve with salad, hot or cold, and garnished with chives.