INGREDIENTS: - 440g orange sweet potato, peeled, cut into 1.5cm cubes - 300g sebago potatoes, peeled, cut into 1.5cm cubes - 1/4 cup olive oil - 2 brown onions, halved, thinly sliced - 60g danish salami, chopped - 1/3 cup pitted kalamata olives - 8 eggs - 1 tablespoon balsamic vinegar - baby rocket, to serve Place sweet potato and potato in a large microwave-safe dish. Drizzle with 2 tablespoons cold water. Cover. Microwave on high (100%) for 7 - 8 minutes or until just tender. Drain. Meanwhile, heat 1 1/2 tablespoons oil in a 22cm (base) frying pan over medium-low heat. Add onions. Cook, stirring occasionally, for 12 - 15 minutes or until light golden. add salami and cook for 2 minutes or until crisp. Stir in sweet potato and potato. Cook, stirring, for 1 minute or until coated in onion mixture. Stir in olives. Whisk eggs in a bowl. Pour eggs over potato mixture. Reduce heat to low. Cook, uncovered, for 10 minutes or until almost set. Preheat grill on medium-high heat. Place frittata under grill. Grill for 2 - 3 minutes or until centre just sets and top is golden. Stand frittata in pan for 5 minutes. Season with salt and pepper. Cut into wedges. Place frittatta and rocket on plates. Drizzle rocket with vinegar and remaining oil. Serve. (Source: Australia's Super Food Ideas June 2007)
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