Sweet Potato Frittata with Tomato Salsa

Gordon Ramsay is huge in the UK. He has a TV series here called 'The F Word' (the F is for Food). Anyhow, each season of The F Word usually sees a book which corresponds to the season. And each season has a theme that he is crusading for/against. This coming season he is attacking Britain's expanding waistlines and his cookbook for this season is called Healthy Appetites.

I picked the book up the other day (it was just released this weekend) and gave it a quick page-through. Lots of great stuff in there, like his other two F Word series books, Fast Food and Sunday Lunch. Anyhow, this looked like a promising breakfast and it was. The only thing I would change is to either use cherry tomatoes or dice the vine-ripened tomatoes smaller to make them a bit easier to eat. Other than that, the flavors were great. AND IT'S GOOD FOR YOU.

200 g sweet potato, 1 large, peeled
1 tablespoon olive oil
1 shallot, peeled and finely chopped
salt and pepper
4 eggs, large
2 tablespoons chives, finely snipped

For the Salsa:
250 g plum tomatoes, vine-ripened
2 scallion, finely sliced on the diagnoal
3 tablespoons coriander, fresh, chopped
1-½ teaspoon lemon juice, from half a lemon
3 tablespoons olive oil, extra-virgin
1 tablespoon sesame oil
dash Tabasco
pinch sugar

Make the Salsa: Quarter the tomatoes and place in a large bowl. Add the other salsa ingredients and mix well, seasoning with salt and pepper, and a pinch of sugar if you like.

For the Frittata: Heat the broiler (UK = grill) to it's highest setting. Peel the sweet potato and cut it into 1/2" cubes. Heat a non-stick omelete or frying pan (suitable for use under the broiler/grill) and add the olive oil. When hot, toss in the potato and shallot, and season well with salt and pepper. Cook over a medium heat, turning occasionally, for about 4-5 minutes until the potatoes are just tender and lightly golden around 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 a 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/grill briefly until the top of the frittata has set. Try not to overcook the eggs or they will go rubbery. Leave to stand 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.