Sweet potato, feta and red onion frittata recipe
Heavenly caramel-like sweet potatoes with creamy feta and sweetened red onions – this frittata is epic in flavour! So simple to make with really easy-to-buy ingredients. You can use goats' cheese or ricotta instead of the feta if you wish. Serve the frittata hot, warm or cold and a slice is fantastic the next day too. One word of advice: don’t overcook the frittata otherwise it will be dry and lacking in flavour.
Ingredients
- 300 g sweet potato, peeled and cut into 1cm (½in) cubes
- 1 tbsp butter
- 1 tbsp olive oil
- 2 red onions, very thinly sliced
- 1 garlic clove
- 1 tsp thyme leaves, plus small sprigs to serve
- 1 tbsp balsamic vinegar
- 1 tbsp flat-leaf parsley, chopped, plus extra to serve
- 6 large eggs, beaten and liberally seasoned
- 125 g feta
Details
- Cuisine: Italian
- Recipe Type: Eggs
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Bring a large saucepan of salted water to the boil and cook the sweet potato for 8–10 minutes or until tender. Drain well.
- While the potato is cooking, heat the butter and olive oil in a large, ovenproof frying pan over a medium heat and add the red onions. Fry the onions for 8 minutes until nicely caramelised and soft.
- Add the garlic, thyme and balsamic vinegar and fry for a further 2 minutes until the garlic is fragrant and the vinegar has evaporated.
- Stir the parsley through the onions, then scatter the sweet potatoes around the pan.
- Pour over the beaten egg and swirl it around to fully cover the base of the pan. Break the feta into chunks and scatter over the egg.
- Cook over a low heat for 5–6 minutes until the sides and the underside of the frittata are starting to look set.
- Transfer to a hot grill for 3–4 minutes or until the top of the frittata is golden and it is set all the way through. Scatter over some thyme and parsley to serve.
This recipe is from In Minutes by Clodagh McKenna. Published by Kyle Books, priced £20. Photography by Dora Kazmierak.
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