Sunday, 19 October 2008

Sweet potato, red onion and olive frittata with smoked paprika



You can make this frittata using the oven, the stovetop or a combination of both. Whatever you like! You can serve it loose like scrambled eggs, or press it down and sliced it into wedges.

1 large sweet potato, peeled and diced
6 Tbs olive oil
1 large red onion, sliced
1/2 tsp smoked paprika
2 boxes silken tofu
2 handfuls stoned black olives, roughly chopped
1 spring onion, chopped

Panfry or oven roast sweet potatoes in 2 tbs olive oil with salt and pepper. Caramelize the onion in a frying pan using remaining olive oil. Add paprika.

In a bowl, combine tofu, olives and spring onions. In the frying pan, combine sweet potatoes, tofu mixture and a little salt with the onions. Press the mixture down into the frying pan and top brown in oven or continue to fry in the pan, as desired.

4 comments:

Georgia said...

This looks delish - I am a bit scared of making another fritata - my first one was one BIG disaster.

Will try this some time soon though.
Thanks

Carla said...

Don't worry about it, if it comes out like scrambled tofu, just eat it! Doesn't matter--it's only dinner!

Jeni Treehugger said...

Ooooht hat does look yum!

Morandia said...

just so you know - you've been in England too long......

"stoned black olives" has a totally different meaning here in the South... hehe - although I can't figure out just how they would be able to light up... and yes, I know it means "pitted"

oh.. do you have a good scrambled tofu recipe? I can't find one that I like. I want the one from a restaurant in Portland... too bad I can't remember what was in it!