A one-meal wonder of sweet, salty and sour deliciousness.
1 large sweet potato, peeled and cut into small chunks
3 large red onions
25 g butter
1/2 cup extra virgin olive oil (plus extra for roasting/frying)
1 cup self-raising flour
150 g block goat’s cheese (I used an ashed goats for this frittata)
1/2 cup chopped dill or mint
handful thyme sprigs
sea salt and black pepper
Serves 8-16, depending on the serving size
STEP 1: Preheat your oven to 180°C. Place the potatoes onto a baking tray and drizzle with about 2 tablespoons of oil, not too much so as not to make them soggy. Season well. Toss the potatoes around in the tray so that they are all well coated and then place the tray in the oven. Allow these to cook for about 30 minutes, or until tender and crispy.
STEP 2: While the potatoes are baking, grease a deep rectangular or square (about 22 cm) dish and line with greased baking paper.
STEP 3: Cut the onions in half through the middle, and then cut each segment into thin slices. Heat a medium frying pan and add about 2 tablespoons of oil, as well as the butter. Add the onions and cook on a low heat for at least 20 minutes. Continue to stir so as not to burn the onions and cook until the onions become ‘jammy’, darken in colour and are very sweet to taste. Set aside.
STEP 4: Break the eggs in a large bowl and whisk. Add the oil, half of the thyme leaves, the herbs and flour, and season well. Mix until well combined. Crumble in half of the goat’s cheese and lightly fold through. Gently stir through the cooled sweet potatoes, and then pour the batter into the prepared dish.
STEP 5: Top with the red onions and remaining goat’s cheese, scattering them across the top of the batter as evenly as possible, as well as the remaining thyme leaves, and then bake for about 25-30 minutes, or until the top of the frittata is golden and a tester comes out clean.