Step 1Preheat oven to 180ºC. Line a baking tray with baking paper. Place sweet potato on tray and spray with olive oil. Roast for 25 minutes, or until golden.
Step 2Meanwhile, heat 2 teaspoons of oil in a large non-stick frying pan over low heat. Add onion and garlic and cook, stirring occasionally, for 10–15 minutes, or until slightly caramelised. Add paprika and spinach and cook, stirring, until spinach is just wilted. Remove from heat.
Step 3Whisk eggs together in a large bowl. Add onion mixture, roasted sweet potato and half of the feta, and stir to combine.
Step 4Spray a 20cm diameter non-stick frying pan lightly with olive oil. Carefully pour in egg mixture, evenly distributing vegetables. Place over a very low heat, cover and cook gently for about 20 minutes, or until egg has almost set.
Step 5Preheat grill to high. Place frying pan under the preheated grill and cook for 2–3 minutes, or until the top is set, golden and puffed. Remove tortilla and set aside for 5 minutes.
Step 6Invert tortilla onto a large serving board and slice into wedges. Serve with a dollop of relish and extra spinach leaves.