Ingredients
¼ cup olive oil
2 brown onions
sliced
1 tsp brown sugar
1 tsp balsamic vinegar
250g sweet potato
peeled
6 eggs
2 tbsp parmesan
grated
1 tsp thyme leaves
Equipment
- 1 small saucepan with lid
- 1 large bowl
- 1 fork
- 1 25cm frypan
- 1 spatula
Instructions
- 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.
Notes
Tip
This frittata is lovely either warm or at room temperature. It would make great picnic food.
Tip
Slice into smaller wedges and add it to an antipasto plate with chargrilled vegetables and cured meats.
