SWEET POTATO, SPINACH AND RED ONION FRITTATA

PREP TIME 15 MINS COOK TIME 20 MINS SERVES 4-6

INGREDIENTS

● 1 sweet potato, peeled and sliced into 1cm-thick rounds ● 150g baby spinach leaves ● 2 tbsp olive oil, for frying ● 1 red onion, sliced ● 2 garlic cloves, finely chopped ● ½ tsp ground turmeric ● 6 eggs ● sea salt and freshly ground black pepper ● Mixed leaf salad, to serve (optional)

METHOD

1 Put the sweet potato slices in a saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 7-8 minutes, or until soft all the way through. Drain and put in a bowl.

2 Put the spinach in a saucepan of boiling water and cook for 30 seconds, until wilted. Drain and rinse with cold water to suspend the cooking. Squeeze out any excess water when cool enough to handle, then add to the sweet potatoes.

3 Heat 1 tbsp olive oil in an ovenproof frying pan over a low heat. Add the onion, garlic and turmeric, and fry for 3-4 minutes, until the onion is soft. Add the onion to the sweet potato and gently fold everything together.

4 Preheat the grill to medium-hot.

5 Add 1 tbsp olive oil to the same pan, whisk together the eggs with seasoning, and pour one-third of it into the pan to create a layer of egg on the bottom. Wait for it to settle and cook slightly, then spoon the sweet potato mixture on top, followed by the rest of the eggs. Push the vegetables down so they’re just about covered by the eggs and leave to cook for 2 minutes, still on a low heat.

6 Put the pan under the grill to finish cooking the frittata for 5 minutes. You will know it's cooked all the way through when it doesn’t wobble in the middle. Once fully cooked, slice up and serve with salad leaves, if you like.