Sweet Potato Fritatta

I am a huge fan of spanish food and the cleanliness of their dishes whilst they still pack flavour. This is my take on a traditional Spanish omelette. I use sweet potato instead of white potatoes, as I much prefer the taste and they’ve got the benefits of a better GI and more nutrients. I also add plenty of veg and some soft cheese. I usually serve with some chicken sausages (heck chicken sausages are the bomb) or a baked chicken breast.

This is the perfect meal to make for family and friends, or can be frozen/ refrigerated for another day. It is really easy to make in large quantities, so it can be perfect for meal prep or catering for guests.

 

Sweet Potato Fritatta

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 400 g sweet potato
  • 200 g onion
  • 200 g leek
  • 200 g mushroom
  • 200 g courgette
  • 8 eggs
  • 80 g soft cheese
  • 100 ml milk coconut or almond can be used as alternatives
  • 80 g spinach
  • 100 g plum tomatoes
  • 1 tsp paprika
  • 1 tsp sage
  • Salt and pepper
  • 1/2 tsp chilli powder

Instructions

  1. Preheat the oven to 200C.
  2. Peel and slice the sweet potato into slices about 3mm thick. I often microwave these for 5 minutes to quicken cooking. Then add a little coconut oil to a pan and fry the sweet potato.
  3. When it begins to brown, add the onion and continue till it softens. Then add the leek, mushroom and courgette and continue till cooked.
  4. Whisk the egg with seasoning and the cheese and milk.
  5. Place the veg into the bottom of an oven tray or dish and spread evenly. Mix in the spinach and pour over the egg mixture.
  6. Scatter the tomatoes evenly over the top and place into the oven for around 25 minutes – until the egg is cooked and the top begins to brown.
  7. Serve with salad or meat, or pack up and take on a picnic

Recipe Notes

You can substitute the vegetables in this recipe for whatever you have in your fridge.