Although the word Frittata is Italian, this dish is often called a Spanish Omelette but whatever it is called, it is so versatile and delicious and can be made with almost any ingredients, vegetables, meat, cheese etc.

One of my favourite recipes though is quite simply a spinach and sweet potato frittata.  I love it as left-overs can be used cold for lunch the next day, and sometimes I freeze slices to use when I am really busy or they are ideal for lunch boxes or picnics.

INGREDIENTS:

2 large or 3 medium-sized sweet potatoes, peeled and thinly sliced
2 large onions, peeled and chopped
2 or 3 garlic cloves, finely chopped
8 large eggs
200g bag baby spinach leaves
Sea salt and freshly ground black pepper
Light olive oil

METHOD:

Onions, garlic and sweet potato

Heat a good lug of olive oil in a large non-stick pan (about 25cm) with a lid. Gently sauté the onions and garlic for 15 minutes until really soft but not browned.

Add another good lug of oil and the potato slices and carefully mix well together. Put the lid on and sauté gently for 15 minutes, or until the potatoes are cooked.   Stir occasionally to make sure they cook evenly.

Put the spinach in a large colander and pour over a kettle of boiling water to wilt.   Squeeze dry.

Carefully pour back into pan

In a very large bowl, whisk the eggs until foamy.  Season well with salt and pepper. Tip the potato mix into the bowl together with the squeezed spinach leaves and carefully mix together, taking care not to break up the potato slices.
Add another lug of oil to the pan and pour in the egg/potato mix.   Cover and cook over a low to medium heat for about 20 minutes until the centre has almost set.

Very carefully turn the frittata over – the easiest way is to put a large plate on top and quickly flip the fry pan over, then slide the frittata back into the pan. Cover and cook for another ten minutes.

Resting..

Let the frittata stand for a few minutes before sliding it out on to a board and cutting into delicious slices.

Looks good and tastes even better !

This recipe will serve six to eight people but it is so delicious cold so leave plenty for the next day. It also freezes well.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.