serves: 1

difficulty: easy

ingredients;

• 1 Sweet Potato, cooked, cooled, medium diced-skins still intact
• 1/2 Yellow Onion, diced
• 1 1/2 tsp Sweet Spanish Smoked Paprika (Pimenton)
• 1/2 head of Endive, rinsed, dried and sliced thinly
• small handful Picholine Olives, cracked and pitted
• 1 Green Onion, sliced thin
• 1 tsp Parsley, minced
• 3 large Eggs
• 1/2 c. Skim Milk
• Extra Virgin Olive Oil
• Sea Salt
• Freshly ground Pepper
  

equipment:

• 10" cast iron skillet and 8" cast iron skillet -or- non-stick pan
• whisk
• mixing bowl
  
• rubber spatula

method:

Preheat oven to 365 degrees

Heat a large skillet over medium heat.  Saute onions in a few tablespoons of olive oil until translucent and starting to take on some color.

In the mean time, whisk the eggs and the skim milk, set aside.

Add the sweet potatoes to the skillet, get a nice sear on the potatoes.  Add the smoked paprika. Cook 1 minute.  Add the endive and the olives.  Cook another minute or two or until the endive begins to wilt slightly. Season with salt and pepper.  Set aside.

Heat the smaller skillet on medium-low.  Add some oil to the pan, Once hot (but, not smoking) add egg mixture.  Season with salt and pepper.  Work the spatula around the edge of the pan, releasing cooked egg and allowing the eggs to cook about 1/3 of the way.  Add the potato/onions mixture, spreading around evenly to distribute.  Add the green onion.  "Dunk" filling into eggs so that everything will bake together.

Place pan in the oven and finish fritatta about 10 minutes or until it is firm and not runny in the center. 

Mix the parsley with a little good extra virgin olive oil.  Ideally this would done in a mortar and pestle

When done, allow to to sit in the pan a couple of minutes before removing.  Flip fritatta onto a hot plate and then flip onto a plate.

Drizzle the parsley oil.  Enjoy!!

kw