Sweet potato frittata
	Serves 6 + gluten free + wheat free This dish is very much like an omelette or a Spanish tortilla. I like to serve it with garlic mayonnaise and salad.		aubergine torte goats cheese bruschetta baked brie waffles sweet potato frittata spring rolls roast fennel filo aubergine involtini walnut and olive trotolle spinach and feta tart Halloumi tikka

	Frittata batter 8 eggs 1 pint milk 2 teaspoons smoked paprika Handful fresh coriander 2 teaspoons salt Black pepper Filling 30ml olive oil 1 onion 2 cloves of garlic 400g sweet potato 1 red pepper 1 small tin sweetcorn	To make the batter place all of the ingredients into a bowl and whisk lightly together. Cut the sweet potato into 1cm cubes. Fine dice the onion and the garlic. Heat the oil in a heavy based frying pan and start to saute the sweet potato. Keep frying and turning until the sweet potato starts to brown. Add the onion, garlic and pepper and saute with the potato until they are soft. Add the sweetcorn, season lightly and take off the heat. To make the frittata line a one large flan tin or 6 individual small tins with baking parchment. Grease the tins first with a little oil so the parchment sticks closely to it. Put in the filling and then pour in the batter. Bake in a medium oven (about 180°C) for about 40 mins or until the frittata is completely firm and browned. Individual frittatas will cook quicker. Serve with salad and a strong garlic mayonnaise.
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