Tuesday, 3 April 2012

Sweet Potato, Pancetta & Goat's Cheese Frittata

This is one of those meals that was created from what I had on hand. It's really tasty and easy, though it does have a little bit of cooking time as you have to pre-cook the potatoes (unless you have leftovers). I often make Fridge Frittata as a way of using up vegetable just about to turn, or left over meat and sausages, but this one was so nice I have made it a proper recipe.

Sweet Potato, Pancetta & Goat's Cheese Frittata - serves 4-6

200g potatoes
1-2 sweet potatoes
1 roll soft goat's cheese
180g pancetta
1 onion
6 eggs

Peel and chop potato and sweet potato into large chunks. Boil until tender. Heat some olive oil in a pan. Fry onion and pancetta until cooked. Remove from heat and add cooked potato and sweet potato. Whisk and season egg (sometimes I add a little milk if I need the egg to go further). Pour egg over mixture in pan. Crumble over goat's cheese. Return to low heat for around 5-10 mins until it's almost set, then put under grill for 5-10mins until golden and puffy. If you don't have a pan that can go in the oven, transfer cooked onion and pancetta into a baking dish and add the ingredients to that, before baking in a 200C oven until golden and puffy.

Serve with salad.

It's also nice cold, and ideal for picnics.