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
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- Lightened Up Feta Tomato Spinach Strata
- Make-Ahead Loaded Veggie + Chorizo Egg Breakfast Casserole
- Asparagus Goat Cheese and Cherry Tomato Breakfast Tart
This easy to make sweet potato frittata has a light curry flavour that works incredibly well with the sweet potatoes. This is perfect brunch food!
- 2 medium sweet potatoes, thinly sliced
- 3 teaspoons olive oil, divided
- 3/4 teaspoon sea salt, divided
- 2 cups spinach or baby kale
- 1/2 medium onion, minced (about 3/4 cup)
- 2 garlic cloves, finely minced
- 1 tablespoon finely minced ginger
- 6 large eggs
- 3 tablespoons goat cheese (omit for paleo)
- 1 teaspoon curry powder
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon cayenne powder
- 1 tablespoon each: chopped toasted almonds and goat cheese, for garnish
- Preheat your oven to 420 degrees. Line a baking tray with parchment paper.
- Place the thinly sliced sweet potato rounds on the prepared baking tray, overlapping them slightly as needed. Drizzle with two teaspoons of olive oil and sprinkle with 1/4 teaspoon of sea salt. Let them roast for about 20-25 minutes, or until they are soft.
- Place the spinach or kale in a 9″ non-stick or cast iron frying pan with a splash of water over high heat. Cover the pan and bring the water to a boil. Let it steam for 1 minute then remove it from the heat. Using a pair of tongs, ring it out and set it aside.
- Heat the remaining teaspoon of olive oil over medium-high heat, using the same pan you used for the spinach or kale. 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. Remove the onions from the pan.
- In a medium-sized bowl, whisk together the eggs, optional goat cheese, curry powder, the remaining 1/2 teaspoon of sea salt, cumin, coriander, and cayenne powder.
- When the sweet potatoes are soft remove them from the oven. Turn the oven to broil. Layer the sweet potatoes in the bottom of the pan used for the onions. Spread the wilted kale or spinach over the top, and then sprinkle on the onions. Pour the eggs into the pan and give it a little shake so everything settles.
- Put the pan on medium-low heat and let it cook for 5-6 minutes, or until it has mostly set. The top will still be a little runny.
- Put the pan into the oven under the broiler and let it finish cooking for 2-3 minutes, or until it has puffed up and no longer runny. Remove the pan from the oven and let it rest for 5 minutes. Sprinkle the chopped almonds and goat cheese over the top.