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Mini Spanish frittatas

  • 0:25 Prep
  • 0:50 Cook
  • Makes 4


  • 350g orange sweet potato, peeled, thinly sliced
  • 2 tablespoons olive oil
  • 1 small white onion, finely chopped
  • 2 rashers rindless bacon, finely chopped
  • 3 eggs
  • 1/2 cup cream
  • 1/4 cup ricotta cheese
  • 1/4 cup grated cheddar cheese
  • 1/4 cup frozen peas, thawed (see note)


  • 1
    Preheat oven to 200°C/180°C fan-forced. Grease 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan. Line a baking tray with baking paper.
  • 2
    Arrange sweet potato in a single layer on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Cook, turning halfway through cooking, for 30 minutes or until tender.
  • 3
    Meanwhile, heat remaining oil in a frying pan over medium heat. Add onion and bacon. Cook, stirring, for 3 to 4 minutes or until onion has softened. Transfer to a plate lined with paper towel.
  • 4
    Whisk eggs, cream, ricotta and cheddar in a jug. Layer sweet potato, peas and onion mixture in prepared muffin holes. Pour over egg mixture. Bake for 20 minutes or until browned and just set. Stand for 5 minutes. Using a small spatula, transfer frittatas to a wire rack. Cool.

Source: taste.com.au


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