Jamie Who is a blog about everything. Except current affairs. And politics. Also science, sport, religion, celebrities, movies, media and marketing, technology, business and design. So...basically Jamie Who is a blog about food. All things food.

Thursday, May 7, 2009

Sweet potato frittata with tomato and basil salsa

I love frittatas. I can't understand why we don't see more of them on menus. Basically, a frittata is a cross between a quiche and an omelette. It generally has potato as the main ingredient and then meats, cheese, vegetables or whatever is left in your fridge as the filling. I was reading Gordon Ramsay's new book the other day and saw he had a recipe for a frittata using sweet potato. Pure genius. A sweet potato is one of the best sources of nutrition around. High in vitamin A, B6 and C, high in fibre, loaded with anti-oxidants and low in calories.

I gave it a shot for a filling this morning and was stoked with the result. I served it with a little tomato salsa to add some colour.

Stuff you'll need to make a frittata for two people:
  • One large, cooked sweet potato (skin off), cut into cubes

  • Olive oil

  • 1 onion, finely chopped

  • 4 eggs

  • A handful of chives, finely snipped with a pair of kitchen scissors

  • A handful of cherry tomatoes, halved

  • A handful of basil, ripped

  • Juice of half a lemon

  • A tablespoon of sesame oil

  • One chopped chilli (use a splash of tabasco sauce if it is easier)

  • A tablespoon of fat-free milk
What to do:
1. For the sals, combine you tomatoes, half the chopped onion, the lemon juice, two tablespoons of extra virgin olive oil, the basil and the chilli in bowl and mix well.

2. Heat the grill to its highest setting. In a frying pan (suitable for oven-cooking) , add the rest of the onion and soften for a few minutes. Then add the sweet potato and cook for a few minutes more.
3. Meanwhile, beat the eggs in a bowl and add the milk and chives. Pour the egg mixture over the sweet potatoes and gently swirl the pan to make sure the mixture evenly covers the sweet potatoes and onions. Cook over low heat WITHOUT STIRRING for a few minutes until the egg begins to set at the bottom but the top is still runny.
4. Put the pan into the oven as close to the grill as possible. Cook until the eggs have just set. Leave to stand for a minute before gently loosening with a spatula. Carefully slide the frittata onto a plate and garnish with the tomato salsa. Serve as is.
A brilliant and easy breakfast. If it turns out well try adding different fillings like you would do in an omelette. Think gammon, cooked tomatoes, mushrooms, spinach, beans etc. You can make it light, or beef it up and serve it for brunch. Some smoked salmon, capers, and goats cheese and you've got something different to serve on Mother's Day.

Jamie Who

1 comment:

Anonymous said...

Sounds amazing.