Freekeh, sweetcorn & purple sweet potato tortilla

Fuel up on this combination of complex carbs - cracked freekeh (toasted green wheat) and starchy potato and sweetcorn, which come together in a Spanish tortilla with a crisp, crunchy golden exterior. This is slowly cooked as one giant tortilla in a frying pan, then inverted and flipped back into the pan to cook the other side.

This is a great way to use up leftover grains - we’ve chosen freekeh but you can replace with any grain you have in your fridge (like quinoa, brown rice, pearled barley).

This is a straightforward one-pan dish. You can streamline the prep by parboiling the potato and sweet potato the night before.