Goat's log, sweet potato and red onion frittata with crispy pancetta recipe

By Lucy Jessop

A scrumptious veggie frittata that benefits from a mix of sweet potato, creamy cheese and tangy onion.

2 medium (about 400g) sweet potatoes, cut into chunks
2 tbsp olive oil
Knob of butter
2 red onions, sliced
200g pancetta cubes or bacon lardons
8 large eggs, beaten
1-2 mini French goat’s cheese logs such as Soignon Petit Sainte Maure (from Waitrose) sliced into 6

1. Put the sweet potato and a pinch of salt into a pan of water and bring to the boil. Simmer for 10-15 minutes, until just tender. Drain and set aside.
2. Meanwhile, heat half the oil and the butter in a large non-stick ovenproof frying pan over a low heat. Add the onions and gently fry for
10-15 minutes, until caramelised. Remove the onions from the pan. Preheat the grill to medium high.
3. Add the pancetta to the frying pan, increase the heat to high and fry for 5 minutes. Add the remaining oil and sweet potato and fry until crispy and golden. (If you’re making 2 smaller frittatas, divide between 2 small ovenproof frying pans now.)
4. Add the eggs and gently tilt the pan/s in a circular motion allowing the egg to cover the base/s. Turn the heat down and cook for 2-3 minutes. Scatter the onions and cheese on top and grill for 5-10 minutes, until the egg is cooked and the cheese melted.