Caramelised onion and sweet potato frittata
- 60ml (3 tbsp) olive oil
- 2 brown onions, sliced
- 1 tsp brown sugar
- 5ml (1 tsp) balsamic vinegar
- 250g sweet potato, peeled
- 6 eggs
- 2 tbsp parmesan, grated
- 1 tsp thyme leaves
Preheat oven to 190°C conventional (170°C fan-forced).
Heat 20ml (1 tbsp) olive oil in a small saucepan with a lid. Add onions and stir to coat, then seal with lid and cook over very low heat for 20 minutes, stirring occasionally. Add sugar and vinegar and cook for a further 2 minutes.
Meanwhile, chop sweet potato into 1cm dice. Toss in 20ml (1 tbsp) olive oil, season well with salt and pepper, and bake for 25-30 minutes until soft.
In a large bowl, using a fork, beat eggs. Stir through caramelised onions, baked potato cubes, parmesan and thyme leaves. Season well. Heat remaining oil in a 25cm frypan over very gentle heat. Pour in egg mixture and scrape base of pan with a spatula intermittently until eggs begin to set. Leave for 8-10 minutes until almost done. Place under a grill for a further 2 minutes until the top has just set.
Serve wedges of frittata with a salad of rocket and balsamic.
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- This frittata is lovely either warm or at room temperature. It would make great picnic food.
- Slice into smaller wedges and add it to an antipasto plate with chargrilled vegetables and cured meats.
- Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.