Sweet Potato Frittata

This frittata is packed with flavor and sure to chase egg boredom away. Serve hot or cold; it keeps well in the refrigerator to enjoy for days. A warning: it’s so good, even with the best intentions, the Sweet Potato Frittata won’t last long.

Serves 6

4 tsp (20 ml) extra-virgin olive oil

1 medium yam, peeled and cut crosswise into thin slices

½ large yellow onion, cut in thin slices

¼ sweet red bell pepper, cut in thin strips

1 tsp (5 ml) thyme or more to taste

½ small ham steak cut into thin pieces, ½-inch long, about ½ cup

½ of 3-ounce package of chopped pancetta

Kosher salt and freshly ground pepper

1 small jar quartered marinated artichoke hearts or bottoms

5 sprigs tarragon, 3 chopped and 2 reserved for garnish

6–8 springs parsley, chopped (need a good handful)

6 eggs

½ apple, Granny Smith or other tart variety

2–3 Tbsp (45 ml) unsalted butter

1. In a large sauté pan, heat 2 teaspoons (10 ml) of oil on medium-low. Add yam slices and sauté 1-2 minutes. Remove to plate.
2. In the same pan, heat 1 teaspoon (5 ml) oil on medium. Sauté onion and pepper for 3–4 minutes until onions are translucent. Sprinkle with thyme. Add yam to onion mixture. Salt and pepper. Continue to cook.
3. Meanwhile, place chopped ham and pancetta in a small sauté pan with 1 teaspoon (5 ml) oil and cook over medium heat for 5 minutes until slightly brown. Add to yam mixture. Add more oil if needed. Season with salt and pepper to taste. Cook until the yam slices are mostly cooked through but are still firm enough to retain their shape. Add the artichokes, chopped tarragon, and parsley. Turn the mixture carefully.
4. Beat eggs in a bowl. Add eggs to the yam mixture. Allow the eggs to seep to the bottom of the pan by opening up the yam mixture with spatula. Cook the frittata on medium heat, running the spatula along the pan rim to separate the tortilla from the pan. Repeat several times. After a few minutes, lower the heat to prevent burning and to ensure the eggs cook evenly.
5. Cook until the sides are firm and lightly browned (the top of the frittata should be mostly cooked, but only firm enough to turn and still runny in parts).
6. Slice ½ apple into thin slices. In a small sauté pan, melt a tablespoon of butter over medium-low heat. Add a sprig of tarragon for flavoring. Add the finely-sliced apples and cook over medium heat until apples are slightly brown.
7. When the frittata is cooked on one side and ready to turn, place a dinner plate or other flat lid over the pan and invert frying pan. Slide the frittata, uncooked side down back into the pan to finish cooking, approximately 3–5 minutes. Once the frittata has finished cooking, slide it onto a serving platter. Altogether the tortilla should take approximately 15–20 minutes after the eggs have been added.
8. Decorate the top of the tortilla with the apple slices using a circular pattern and add sprigs of tarragon before serving.

More Recipes You'll Love

• Homemade breakfast sausage
• Carrot Ginger Smoothie
• Succulent Sweet Potato Hash

Sweet potato frittata is a stovetop tortilla layered with golden yam slices, smoky ham and pancetta, marinated artichokes, and a tangle of fresh herbs. The showstopper is the top: thin apple slices seared in tarragon butter and arranged in a circle over the eggs. It is dinner-party pretty and fridge-raid simple at the same time.

Pro Tips

• Cook the yam slices until just firm enough to hold their shape before the eggs go in. If they are fully soft at this stage they break apart when you fold the mixture.
• Run the spatula along the pan rim as the eggs set, tilting the pan so uncooked egg flows to the edges. This is how you get an evenly cooked frittata without flipping too early.
• The plate-and-invert flip is the trick: slide the frittata onto a dinner plate, then invert the pan over it and flip the whole thing back. A confident motion beats hesitation here.
• Sear the apple slices in butter with a tarragon sprig just before serving. Warm and glossy, they contrast the salty ham and artichokes perfectly.

Frequently Asked Questions

Can I bake this frittata in the oven instead?

Yes. Start it on the stove as written, then finish under a 375°F broiler for a few minutes until the top is set. Skip the plate flip entirely that way.

Can I make the frittata ahead?

Serve it warm or at room temperature the same day. Leftovers are excellent cold the next day, though the apple garnish is best made fresh.

What can I use instead of pancetta?

Bacon gives a similar smoky saltiness. Crisp it first and crumble it in with the ham so you get little salty pockets throughout the eggs.

Recipe Card

Stav Kogan

Sweet Potato Frittata

Print Recipe Pin Recipe

Servings: 6 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 4 tsp extra-virgin olive oil
• 1 medium yam, peeled and cut crosswise into thin slices
• ½ large yellow onion, cut in thin slices
• ¼ sweet red bell pepper, cut in thin strips
• 1 tsp thyme or more to taste
• ½ small ham steak cut into thin pieces, ½-inch long, about ½ cup
• ½ of 3-ounce package of chopped pancetta
• 1 small jar quartered marinated artichoke hearts or bottoms
• 5 sprigs tarragon, 3 chopped and 2 reserved for garnish
• 6–8 springs parsley, chopped (need a good handful)
• 6 eggs
• ½ apple, Granny Smith or other tart variety
• 2–3 Tbsp unsalted butter
• Decorate the top of the tortilla with the apple slices using a circular pattern and add sprigs of tarragon before serving.

Method

 

1. In a large sauté pan, heat 2 teaspoons of oil on medium-low.
2. Add yam slices and sauté 1-2 minutes.
3. Remove to plate.
4. In the same pan, heat 1 teaspoon oil on medium.
5. Sauté onion and pepper for 3–4 minutes until onions are translucent.
6. Sprinkle with thyme.
7. Add yam to onion mixture. Salt and pepper.
8. Continue to cook.
9. Meanwhile, place chopped ham and pancetta in a small sauté pan with 1 teaspoon oil and cook over medium heat for 5 minutes until slightly brown.
10. Add to yam mixture.
11. Add more oil if needed.
12. Season with salt and pepper to taste.
13. Cook until the yam slices are mostly cooked through but are still firm enough to retain their shape.
14. Add the artichokes, chopped tarragon, and parsley.
15. Turn the mixture carefully.
16. Beat eggs in a bowl.
17. Add eggs to the yam mixture. Allow the eggs to seep to the bottom of the pan by opening up the yam mixture with spatula.
18. Cook the frittata on medium heat, running the spatula along the pan rim to separate the tortilla from the pan.
19. Repeat several times.
20. After a few minutes, lower the heat to prevent burning and to ensure the eggs cook evenly.
21. Cook until the sides are firm and lightly browned (the top of the frittata should be mostly cooked, but only firm enough to turn and still runny in parts).
22. Slice ½ apple into thin slices.
23. In a small sauté pan, melt a tablespoon of butter over medium-low heat.
24. Add a sprig of tarragon for flavoring.
25. Add the finely-sliced apples and cook over medium heat until apples are slightly brown.
26. When the frittata is cooked on one side and ready to turn, place a dinner plate or other flat lid over the pan and invert frying pan. Slide the frittata, uncooked side down back into the pan to finish cooking, approximately 3–5 minutes.
27. Once the frittata has finished cooking, slide it onto a serving platter. Altogether the tortilla should take approximately 15–20 minutes after the eggs have been added.

Tried this recipe?

Let us know how it was!