Sweet Potato Frittata with Fresh Salsa

This Sweet Potato Frittata makes a healthy breakfast or lunch. It’s flavoured with shallots and fresh chives and topped with homemade or store-bought fresh salsa.

I made this Sweet Potato Frittata with Fresh Salsa for my breakfast today. It reminded me of my first trip to Mexico several years ago when I was served a similar dish. I remember sitting in the beachfront restaurant, incredulous that I had never thought of having salsa with eggs! So good! This frittata is made with crispy sweet potatoes and shallots, fresh farm eggs and homemade (or store-bought) salsa.

I made these individual frittatas in mini cast iron skillets. I cooked them quickly on the stove top, then finished them under the broiler to cook the top. Having individual skillets allows us to add what we like. We can create a customized breakfast and say yes or no to chorizo, cheese, or extra chopped vegetables.

What’s the difference between a frittata, an omelette, a quiche and a strata?

Frittata is an Italian word that roughly means “fried.” It’s like an open-faced omelet. It’s not folded over like an omelet.

An omelet, on the other hand, is of French origin. It is made with beaten eggs that are quickly fried and folded around fillings such as cheese, mushroom, spinach, ham or other chopped vegetables.

A quiche is also of French origin. It has a custard-like filling baked within a crust.

A strata is similar to a frittata or a quiche, but it is a layered casserole primarily made with bread, eggs and cheese.

A frittata can be served hot or cold. Tortilla Española, or Spanish Omelette is a similar dish made with potatoes, onions and eggs that is served both hot or cold in Spain, and it’s also served as a tapa in tapa bars.

This Sweet Potato Frittata takes 3 simple steps.

1. Cook the sweet potatoes and shallots in the skillet.
2. Add the eggs and chives and cook until partially set.
3. Finish cooking under the broiler to set the top.

You can easily customize this frittata recipe and add what you like to make it interesting. Try

• cooked sausage, like chorizo or turkey sausage
• spinach or finely chopped kale
• grated or crumbled cheese
• fresh or dried herbs
• finely chopped peppers, mushrooms, or other vegetables. (Just be careful not to add too many vegetables or the frittata may become watery. )

Print

Sweet Potato Frittata with Fresh Salsa

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

 

This Sweet Potato Frittata makes a healthy breakfast or lunch. Flavoured with shallots and chives, it's topped with homemade or store-bought fresh salsa.

Course: Breakfast/Brunch

Cuisine: American, Gluten-Free, Tex-Mex

Servings: 2

Calories per serving: 112 kcal

Author: Flavour and Savour

Ingredients

• 3 large eggs plus 1 egg white
• 1 cup diced sweet potatoes
• 1 shallot, finely chopped
• 1 tbsp snipped chives
• salt and pepper, to taste

Fresh Salsa

• 2 medium ripe tomatoes, cored, seeded and finely diced
• 1/4 cup red bell pepper, finely diced
• 2 tbsp finely chopped onion, red or white
• 2 tbsp chopped fresh cilantro
• 1/2 medium jalapeño, seeded and minced
• 1 clove garlic, minced
• 1 tbsp lime juice
• sea salt, to taste

Instructions

Frittata

1. Heat skillets over medium-high heat. Add oil. When hot, add diced sweet potatoes and shallots. Cook until sweet potatoes are tender and edges are beginning to brown and crisp.

   

2. Pre-heat broiler.

3. Lower heat on stove top. Whisk eggs and add to skillet with chives. Cook until eggs are beginning to set on the bottom and at the edges.

4. Transfer skillets to broiler. Broil until eggs are completely set. Remove from oven and top with fresh salsa. Serve.

Fresh Salsa

1. Mix all salsa ingredients together in a small bowl. Refrigerate extra salsa.

You might like this Spanish Omelette (Tortilla Española) too.

Love Sweet Potatoes? Try these recipes, too.

Chipotle Chili Stuffed Sweet Potatoes

Slow Cooker Sweet Potato Soup

Smoky Sweet Potato Wedges

Roasted Sweet Potato Spinach Salad with Maple Walnuts and Bacon

Hoisin Orange Sheet Pan Chicken with Sweet Potatoes

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