If you prefer, you could cook this frittata in an omelette pan on the hob instead of baking it, just as you would cook a Spanish omelette or tortilla. Either way, it makes a lovely light lunch with a green salad. Or, if you’re cooking for friends, multiply up the ingredients, cook it in a pan, and serve, cut it into wedges, as part of a tapas platter.
Preparation time: less than 10 minutes;
Cooking time: 30-60 minutes
Ingredients for two servings:
1 sweet potato (around 250 g/9 oz), peeled
50 ml (2 fl oz) double cream
30 ml (1 fl oz) milk
Grating of nutmeg
1 tbsp chopped chives
Salt and freshly ground black pepper
Preheat the oven to 190° C (375° F/gas mark 5). Slice the sweet potato into 2-3 mm (1/8 in) thick slices, on the diagonal. Par boil for 4 minutes.
In a small bowl, mix together the egg, cream, milk, nutmeg and chives and season well with salt and pepper. Beat lightly to break up the egg.
Lightly grease two 8-cm (3-in) pudding basins with vegetable oil or cooking spray. Use the sweet potato slices to fill the basins and pour over the egg mix. Place on a baking tray towards the top of the oven and bake for 30 minutes.