Sweet potato, cheese, thyme and eggs are all you need to make this frittata. It isn’t complicated or tricky, it’s a simple and satisfying supper.
You could leave the sweet potato as steamed chunks but I prefer to mash them, before combining them with the rest of the ingredients and cooking. To make this supper super easy, I start the frittata off on top of the stove and then finish it off under the grill. If you prefer you could flip it over, part way through cooking and then you wouldn’t need the grill, nor a frying pan that you can put under the grill.
Either way with potato wedges it’s a comforting supper or with crusty bread a smartish lunch.
This frittata is great on a picnic, just slice it up and pop it in a box. It travels well.
500 g / 1 lb 2 oz sweet potato
100 g / 3 ½ oz hard cheese, gruyere and cheddar both work well
14 g / ½ oz / a good handful of fresh thyme
salt and pepper
3 tbsp oil
20 cm / 8” frying pan
Cooking time 25 minutes
1. Peel the sweet potato and roughly chop them into chunks. Boil or steam until cooked and then mash the potato.
2. While you wait for the sweet potato to cook, grate the cheese and remove the thyme leaves from the thick stems. Fine little stems can be included.
3. In a largeish bowl, whisk the eggs with a folk until combined. Season with salt and pepper to taste. (For me an 1/8 teaspoon of salt is the right amount.)
4. Add the cheese, thyme and when mashed, the sweet potato to the egg. Stir well.
5. Preheat your grill.
6. Heat the oil in the frying pan over a high heat. Once it’s hot, add in the egg mixture and turn the heat down to medium. Cook for about 5 minutes, until you can see little white air holes appear on the top.
7. Place the frittata under the grill and cook until lightly browned in places and then serve.
If you would like a PDF printable version of this recipe sign up to my newsletter below and once you’ve confirmed your subscription you’ll have access to a PDF version.