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.