From the cookbook Gordon Ramsay’s Healthy Appetite
Serves 2
Ingredients
- 1 large sweet potato, about 7-8oz
- 1 tbsp olive oil
- 1 shallot, peeled and minced
- sea salt and black pepper
- 4 large eggs
- small handful of chives, finely snipped
- Tomato salsa:
- 8oz vine-ripened plum tomatoes
- 2 green onions, trimmed and thinly sliced on the diagonal
- handful of cilantro leaves, chopped
- juice of 1/2 lemon
- 3 tbsp extra virgin olive oil
- 1 tbsp sesame oil
- pinch of sugar (optional)
Directions
- To make the salsa, halve or quarter the tomatoes and place in a large bowl. Add all the other ingredients and mix well, seasoning to taste with salt and pepper, and a pinch of sugar if you like. Set aside.
- For the frittata, heat the broiler to its highest setting. Peel the sweet potato and cut into 1/2-inch cubes. Heat a nonstick omelet pan or skillet (suitable for use under the broiler) and add the olive oil. When hot, toss in the potato and shallot, and season well with salt and pepper. Cook over medium heat, turning occasionally, for about 4 to 5 minutes until the potatoes are just tender and lightly golden at the edges.
- Lightly beat the eggs in a bowl, add the chives, and pour over the sweet potatoes. Shake the pan gently to distribute the ingredients and cook over low heat, without stirring, for a few minutes until the eggs are beginning to set at the bottom and around the sides.
- Place the pan under the hot broiler briefly until the top of the frittata has set. Try not to overcook the eggs or they will turn rubbery. Let stand for a minute, then run a heatproof plastic spatula around the sides of the pan and invert the frittata onto a large plate. Spoon the tomato salsa into a neat pile on top and serve immediately with a bottle of Rosemount Diamond Label Pinot Noir.
