The frittata has to be one of the most versatile suppers going. The possibilities are endless and great for using up bits and bobs you might have in your kitchen. Tonight I had sweet potatoes and an onion. A quick fumble in the spice cupboard and of course, eggs, and you’ll end up with this sticky, spiced Monday night delight.
Makes 4 portions
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp dried chilli flakes (or to taste)
2 tbsp cooking oil (I use rice bran)
1 white onion
5 small sweet potatoes, scrubbed
1 tsp chilli powder (or to taste)
1 tsp nigella seeds
Preheat the oven to 180C/350F/Gas mark 4. Slice the potatoes into 1cm rounds and toss with 1tbsp of the oil, chilli powder, nigella seeds and S&P then arrange in a single layer on a baking tray. Cook for about 30 minutes or until they have softened and browned around the edges.
Whilst the potato is cooking, gently toast the fennel seeds, cumin seeds, dried chilli, a pinch of salt and a serious grinding of pepper in a dry frying pan. After about 2 minutes add the remaining tbsp of oil and the onion. Cook on a low heat, stirring occasionally, for about 15 minutes or until they are soft, sticky and caramelised. If they start to stick add a splash of water.
Once everything is cooked, switch the oven to a medium grill and add the potato slices to the frying pan. Whisk the eggs with a grinding of pepper and add to the pan, tilting to make sure it settles in an even layer. Cook for few minutes on the hob, until you can see the edges have set but the top is still runny, then cook under the grill for a few more minutes until it is just set. Serve with a green salad.