Sweet potato & blue cheese frittata
Ingredientes
1 batata doce grande
3 colheres de sopa de azeite
2 cebolas vermelhas médias
6 ovos de grande porte
100 g de queijo azul
1 noz-moscada inteira, para grating
***
Ingredients
1 large sweet potato
3 tablespoons olive oil
2 medium red onions
6 large free-range eggs
100 g blue cheese
1 whole nutmeg , for grating
Pré-aqueça o forno a 190ºC / gás 5.
Esfregue a batata doce em azeite e tempere com sal marinho e pimenta preta. Asse por 40 minutos, ou até cozinhar. Deixe arrefecer.
Descasque e corte finamente as cebolas. Aqueça 1 colher de sopa de azeite numa frigideira a prova de forno, adicione a cebola picada, e cozinhe por 20 minutos, ou até ficar macia. Deixe arrefecer.
Bata os ovos numa tigela. Adicione o queijo ralado, e em seguida, a cebola e a batata doce, descartando a pele. Adicione noz-moscada.
Limpe a panela e adicione 1 colher de sopa de azeite, adicione a mistura de ovos e frite em lume médio.
Reduza o lume e cozinhe por 3 minutos, depois transfira para o forno por 10 minutos, ou até que esteja cozido.
Reduza o lume e cozinhe por 3 minutos, depois transfira para o forno por 10 minutos, ou até que esteja cozido.
Delicioso servido com uma salada sazonal.
***
Method
Preheat the oven to 190ºC/gas 5.
Rub the sweet potato with 1 tablespoon of oil and season with sea salt and black pepper. Bake for 40 minutes, or until cooked through. Remove and leave to cool.
Peel and finely slice the onions. Heat 1 tablespoon of oil in a 26cm ovenproof frying pan over a medium heat, add the onion, pop on the lid and cook for 20 minutes, or until soft. Leave to cool.
Whisk the eggs in a bowl. Crumble in the cheese, then add the onion, and scoops of sweet potato flesh, discarding the skin. Add a good grating of nutmeg, then season.
Wipe out the pan and coat with 1 tablespoon of oil, then add the egg mixture and fry over a medium heat until the eggs start to settle and cook.
Reduce the heat to low and cook for 3 more minutes, then transfer to the oven for 10 minutes, or until cooked through.
Delicious served with a seasonal salad.
Preheat the oven to 190ºC/gas 5.
Rub the sweet potato with 1 tablespoon of oil and season with sea salt and black pepper. Bake for 40 minutes, or until cooked through. Remove and leave to cool.
Peel and finely slice the onions. Heat 1 tablespoon of oil in a 26cm ovenproof frying pan over a medium heat, add the onion, pop on the lid and cook for 20 minutes, or until soft. Leave to cool.
Whisk the eggs in a bowl. Crumble in the cheese, then add the onion, and scoops of sweet potato flesh, discarding the skin. Add a good grating of nutmeg, then season.
Wipe out the pan and coat with 1 tablespoon of oil, then add the egg mixture and fry over a medium heat until the eggs start to settle and cook.
Reduce the heat to low and cook for 3 more minutes, then transfer to the oven for 10 minutes, or until cooked through.
Delicious served with a seasonal salad.
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