frittate diverse (frittata)

This is Italian in origin — it literally means-fried"— and is distinct from the folded French omelette or the Spanish tortilla.

Serves 2

2 small-medium sweet potatoes 4 tbsp olive oil
1 small red onion
4 eggs
125g soft goat's cheese
70g parmesan, grated
50g butter or ghee
Sage leaves
3 tbsp mixed seeds or nuts — I use linseed, pumpkin and sunflower
Drizzle of olive oil

Heat the oven to 200C (220C non-fan).

Peel the sweet potato and slice it into discs of lust less than 1cm thick. Arrange on a baking sheet and drizzle over 2 tbsp of the olive oil, season well and roast in the oven for 20 minutes.

Finely slice the onion. In a skillet or pan that can go in the oven, heat the other 2 tbsp oil and cook the onion on a medium heat for about 5 minutes. Add the cooked sweet potato and combine.

Crack the eggs into a bowl and whisk briskly. You want the yolk and white to be fully combined. Pour this over the sweet potato and onion mix and turn down the heat to its lowest. Cook for 5 minutes until the edges start to set, then break up the goat's cheese and dot it across the surface along with the parmesan.

Turn down the oven to 150C (170C non-fan) and bake the frittata for 12-15 minutes, or until just set. In a frying pan on a high heat, heat the ghee until hot, then add the sage leaves. It may splutter, so take care, and cook until the leaves are crisp. Remove the frittata from the oven and leave to rest for 5 minutes. Decorate with the sage leaves and sprinkle liberally with seeds. Serve with a slice of bread drizzled with olive oil

 

 

 


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