Sweet Potato Frittata with Fresh Tomato Salsa

INGREDIENTS

Frittata

  • 300g Sweet Potato
  • to season salt and pepper
  • 4 Egg
  • 100g Cream
  • 50g Crème Fraîche
  • 50g Persian Feta
  • 1 tbspn fresh tarragon

Tomato Salsa

  • 200g ripe tomatoes
  • pinch salt and pepper
Print Recipe

Preheat over to 220C.

Peel sweet potatoes and cut into 1 centimetre cubes.

Drizzle with Extra Virgin Olive Oil, salt and pepper and place on baking tray with baking paper. Bake in preheated oven for 20 minutes or until tender and golden.

In a bowl lightly whisk eggs, cream, crème fraiche, salt and pepper. Add baked sweet potato, feta and tarragon and stir to combine.

Gently heat Extra Virgin Olive Oil in an ovenproof frying pan. Pour the egg mixture into the frying pan and cook on medium heat for approximately 7 minutes or until eggs are just set at edges.

Finish under a hot grill until frittata is puffed up and golden on top.

To make the salsa, combine ripe tomatoes, Extra Virgin Olive Oil and Verjuice and season to taste.

Serve frittata immediately with tomato salsa or refrigerate and enjoy cold.