Sweet Potato and Rosemary Frittata

Method

1. 1

   Peel the sweet potato and cut it into small cubes (1 cm). Cook in salted boiling water for 5 minutes, then drain.

2. 2

   In a nonstick pan, heat the oil and sauté the finely chopped shallot with the rosemary leaves for 2 minutes.

3. 3

   Add the sweet potato cubes and sauté for 3 minutes over medium heat. Turn off the heat and let cool slightly.

4. 4

   In a bowl, beat the eggs with a pinch of salt and pepper. Pour the mixture into the pan, spreading the potatoes evenly.

5. 5

   Cook over low heat with a lid for 10-12 minutes, until the frittata is set and golden underneath. Flip it — or use the upturned lid — and cook the other side for 3-4 minutes.

6. 6

   Dress the arugula and halved cherry tomatoes with a drizzle of oil (extra, not included) and serve alongside the frittata, cut into wedges.