Curried Sweet Potato Frittata
This Curried Sweet Potato Frittata is easy to make and has a light curry flavor that works incredibly well with the sweet potatoes. This frittata is the is perfect brunch food!
So here's what I think: I think you should make this curried sweet potato frittata for mom on Sunday.
If my mom lived here in Vancouver, it's what I would be making for her. I'd make this sweet potato frittata, a big salad and pour us some white wine. Then we'd sit on the patio (since I'm dreaming here I'm totally going to pretend I have a proper patio) and we'd sit in the sun eating our brunch, talking and laughing until long after the frittata was gone and all we had left was an empty bottle of wine.
This sweet potato frittata is like a totally bastardized (and totally delicious!) Spanish omelette. I took the tips and tricks I learned from Salvi, my Spanish brother, about how to make the omelette, and then used all my own ingredients to turn it into this. He would totally shake his head and roll his eyes he if heard that I'm comparing a Spanish omelette to a curried sweet potato frittata, right before he'd gobble it up and tell me how good (and how totally not Spanish) it is.
I know that curry might sound like a strange flavor here, but trust me, it totally works. Curry is always best with a little sweetness and the sweet potatoes give it just that. I like to top this with some toasted almonds, so you get that sweet/savory/creamy/crunchy thing going on.
♥ Happy Mother's Day! ♥
Tips for making sweet potato frittata
- Use a non-stick pan. Ideally, a frittata should be served on a plate. You'll hold a plate over the pan and flip it upside down. The sweet potato frittata and all its pretty layers will pop out of the pan and land neatly onto the plate. If you use a non-stick pan, that is. If you don't have one, like me, you can use a cast iron, but know that you will likely have to serve it from the pan.
- Cut the sweet potatoes so they are all the same thickness so they roast evenly in the oven.
- Cook the sweet potato frittata on medium-low heat. Using higher heat you will risk developing a not-so-nice egg crust on the bottom.
- If you want to prep this ahead of time, you can roast the sweet potatoes up to a day ahead. Just make sure to bring them to room temp before you layer them in the pan.
- Spanish frittatas are eaten cold, several hours after they're made. They're perfect for brunch buffets cause you can cut them and leave them on the table for people to leisurely serve themselves.
- That's it! Frittatas look fancy but are actually very easy to make.
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More Delicious Brunch Recipes:
- Tomato Zoodle Frittata
- Sausage and Egg Breakfast Bake
- Lightened Up Feta Tomato Spinach Strata
- Make-Ahead Loaded Veggie + Chorizo Egg Breakfast Casserole
- Asparagus Goat Cheese and Cherry Tomato Breakfast Tart
Curried Sweet Potato Frittata
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- 1 lb sweet potatoes, thinly sliced
- 3 teaspoons olive oil, divided
- ¾ teaspoon sea salt, divided
- ½ medium onion, minced
- 1 tablespoon minced ginger
- 2 cloves garlic, finely minced
- 2 cups spinach
- 6 large eggs
- ½ cup goat cheese, divided
- ¼ cup milk
- 2 teaspoons curry powder
- Chopped almonds and goat cheese, to serve
- Preheat your oven to 425 degrees. Line a baking tray with parchment paper. Mix the sweet potato rounds with olive oil and sea salt then arrange them in a single layer. Put them into your oven to roast for 20-25 minutes, or until they are soft.1 lb sweet potatoes, 3 teaspoons olive oil, ¾ teaspoon sea salt
- While the sweet potatoes are cooking, make the rest of the frittata. Heat the remaining teaspoon of olive oil over medium-high heat in an oven-safe pan. Add the onion and cook for 5 minutes, stirring occasionally, until it has begun to brown. Add the garlic and ginger and cook for 30 more seconds. Add the spinach to the pan and let it wilt then transfer the veggies to a bowl.½ medium onion, 1 tablespoon minced ginger, 2 cloves garlic, 2 cups spinach
- In a medium-sized bowl, whisk the eggs, half of the goat cheese, milk, curry powder, and the remaining ½ teaspoon of sea salt.6 large eggs, ½ cup goat cheese, 2 teaspoons curry powder, ¼ cup milk
- Make a layer of sweet potatoes in the pan used for cooking the veggies. Top it with half of the veggies then make a second layer. Pour the eggs into the pan then dot the remaining ¼ cup of goat cheese on top.
- Put the pan into the oven and let it cook for 25 minutes, or until the frittata has puffed up a little and is no longer runny. Remove the pan from the oven and let it rest for 5 minutes. Sprinkle the chopped almonds over the top.Chopped almonds and goat cheese
This recipe is part of our Mother's Day Bruch Recipes series.