SWEET POTATO & GOAT’S CHEESE FRITTATA

SERVES 8 PREP + COOK 2 HOURS + STANDING ✦ 800g orange sweet potato, unpeeled, very thinly sliced ✦ ¹⁄ 3 cup olive oil ✦ 2 red onions, thinly sliced ✦ 50g kale, spinach and chard leaf mix ✦ 18 eggs ✦ 300ml thickened cream ✦ 220g goat’s cheese ✦ 2 tbsp micro herbs 1 Preheat oven to 200°C. 2 Line a large oven tray with baking paper. Place sweet potato on tray, in a single layer. Roast 15 mins until cooked. 3 Meanwhile, heat 1 tbsp of oil in a large frying pan over medium heat. Cook onion, stirring, 5 mins until soft. 4 Oil a deep 25cm x 30cm ovenproof dish. Line base and sides with baking paper, extending the paper 5cm over edges. Brush paper with remaining oil. Reduce oven to 150°C.

5 Layer sweet potato, onion and leaf mix in dish. Whisk eggs and cream in a large bowl until well combined. Season well. Pour egg mixture over vegetables. Top with crumbled cheese.

6 Bake frittata 50 mins until a thin knife inserted into the centre comes out clean. Leave in dish for 15 mins. Cover dish with a large board. Invert frittata onto board and remove lining paper. Using another board, repeat to invert right-side up. Serve frittata topped with micro herbs.