We are big frittata fans in my house, often making one for dinner and then having leftover ready-to-go for lunch the next day. This naturally gluten free sweet potato, leek and feta frittata is utterly delicious and works well both hot or cold. Serve it with my homemade tzatziki recipe for the ultimate flavour combination.
Sweet potato is such a versatile ingredient and this dish was inspired by a classic potato Spanish tortilla. Using sweet potatoes instead yields a beautiful sweet note, perfect for contrasting with salty feta cheese.
The third ingredient in this dreamy frittata trio is leek, which is gently softened to bring out its naturally sweetness. Oh I am drooling just writing about it! This trio just works so perfectly and creates such a delicious meal.
If you are feeling fancy you can serve it with a few crispy pan fried leeks on top. You could serve it with shop-bought tzatziki, but I’ve discovered it is so easy to make at home.
We’ve been getting lottttts of cucumbers in our veg box of late. As they are the main ingredient in this Greek dip I decided to make my own tzatziki at home. Cucumber is mixed with yoghurt, mint, white wine vinegar, oil and garlic to create a luscious accompaniment for this frittata. I’ve included the recipe below in case you want to try making it.
Back to the sweet potato frittata, I had better get a move on and share recipe details with :). Scroll down for details.
Sweet Potato, Leek & Feta Frittata
Ingredients
- 900g sweet potatoes, peeled and sliced
- 2 leeks
- 150g feta cheese
- 1 tsp paprika
- 10 mediums eggs OR 8 large eggs
- 90ml milk
Instructions
- Top and tail the leeks, then slice the leeks into rounds. In a large, high-sided frying pan (which you'll use later for the frittata), pan fry the leek rounds with a knob of butter and tsp olive oil over a medium heat until they have softened and are caramelised and sweet (should take 10 minutes). Set aside.
- Peel the sweet potatoes and slice them quite thinly, then pan fry them in batches until they are almost cooked, but still holding their form, then set them aside with the leeks. You want to use a medium heat to help develop the lovely sweet flavour of the sweet potatoes.
- Crack the eggs into a large bowl, add the milk, paprika, salt and pepper and mix well.
- Chop the feta into small cubes and add to the eggs, along with the leeks and sweet potato.
- Give the frying pan a quick wipe to remove any caramelised bits and add 2 tbsp olive oil (other cooking oil also fine) and turn the heat to low. Carefully tip the contents of the bowl into the pan, then use a wooden spatula to press the ingredients down to give your frittata nice, compact layers of sweet potato. You should also ensure the leek and feta are evenly distributed throughout the frittata (as the leek has a tendency to clump together).
- The frittata now needs to slow cook for 30 minutes-40 minutes, until the sweet potatoes are nice and soft and the egg is set on top (if not quite set, either pop a lid on the pan for a few minutes or pop the frittata under the oven grill/broiler). Tend to the pan during cooking, especially if you have an immersion hob rather than gas. You will need to move the pan around every now and them to ensure even cooking on the underside. Keep the heat nice and low to avoid over-browning or burning bottom.
- When the cooking time is up, carefully place a large plate over the top of the pan – it needs to completely cover the frittata. Quickly flip the plate and pan over 180 degrees and, ta daaaaa, the frittata should now be on the plate. Serve with chilled tzatziki and a big helping of salad.
Serving suggestion: try pairing this frittata with my homemade tzatziki recipe. This refreshing dip is based on cucumber and yoghurt, infused with garlic and mint. It’s the perfect partner for this frittata, so here’s the recipe.
Homemade Tzatziki
- Grate half a cucumber into a sieve. Use you hands and a tea towel to squeeze as much water as you can out of the cucumber. Then transfer it to a medium-sized bowl.
- Add 0.5 tsp dried mint, 1 large clove of garlic (finely minced), 1 tsp olive oil, 1 tsp white wine vinegar, 0.5 tsp salt, some black pepper and 3 tbsp Greek yoghurt to the bowl. Stir well to combine.
- Pop into the fridge to chill until ready to serve (or simply eat straight away if you can’t wait!).
You can use fresh mint instead of dried if you like. I tried it today and it works just as well. Ideally make the tzatziki a little in advance so that the mint and garlic infuse into the yoghurt and cucumber. Although, saying that I often serve straightaway when I’m in a rush!
I hope you have enjoyed making this recipe! For more tasty gluten free meal ideas, why not try one of these yummies:
Enjoy! x
