Cookbook: The Cook’s Companion by Stephanie Alexander
This week should be an easy week to find a recipe because eggs in recipes are so common. The hard part was picking just one recipe to make! I made an absolutely heavenly rich chocolate ice cream, cooked custard style but it didn’t photograph well, so I made this sweet potato frittata as well to blog about.
The recipe comes from Stephanie Alexander’s Cook’s Companion but it was very loosely adapted, emphasis on the very. I wanted to make a frittata since I have never made one but I also had left over roasted sweet potatoes from dinner the night before. The original recipe called for normal white potatoes and had spinach.
I also only used 3 eggs instead of the original 6 eggs because I had less (sweet) potatoes then the recipe called for. I also ended up having to oven bake the frittata instead of my preferred method of grilling it. I have never used the grill on my oven before and when I did for the frittata, the oven started smoking and the fan at the back started turning a bright red like it was on fire!! I quickly turned it off and opened the door (the instruction manual specifies closed door grilling) and all this smoke came rushing out – I hope my oven isn’t broken! It’s only slightly over a year old so I’m not sure what happened. I’ll have to ring the manufacturer to find out whether it is my fault or a faulty oven.
The recipe below is the method I used, not Stephanie’s original recipe.
Sweet potato frittata
1 ½ cups of roasted sweet potato, in 1-2 cm cubes (and a few carrots)
2 cloves of garlic, finely chopped
1 tbs finely sliced spring onion
3 eggs, lightly beaten
Grated cheese for sprinkling (optional)
1. Heat oil in a heavy based ovenproof frying pan and add garlic and spring onions. Fry until softened. I used a 26cm frying pan.
2. Add roasted sweet potato and fry for a minute or two.
3. Season lightly beaten eggs with salt and pepper. Pour over egg mixture and spread evenly across the pan. Lower heat and cook until underside is slightly golden and top is still wobbly.
4. Sprinkle over grated cheese if using, then put pan under the grill to cook top. Once brown, remove and eat at once.
Results: The edges are supposed to frill up and the centre was supposed to fluff up which didn’t happen, but I guess it was because I had to wait for my oven to preheat after the mixture was partially cooked. Also I probably didn’t use enough eggs for the size of my frying pan. It was more like an omelette than a frittata! Frittatas are also supposed to be inverted once cooked, but I think it looked better with the ingredients poking out! It tasted nice and it made the left over vegetables like a whole new dish!
Would I make it again? Yes, it was a good way to use up left over vegetables.
Over & Out, Rilsta xx