Ingredients
- 1 large sweet potato
- 3 tablespoons olive oil
- 2 medium red onions
- 6 large free-range eggs
- 100 gr. blue cheese
- 1 whole nutmeg , for grating
Method
- Preheat the oven to 190 ºC.
- Rub the sweet potato with 1 tablespoon of oil and season with sea salt and black pepper.
- Bake for 40′, or until cooked through.
- Remove and leave to cool.
- Peel and finely slice the onions.
- Heat 1 tablespoon of oil in a 26 cm ovenproof frying pan over a medium heat, add the onion, pop on the lid and cook for 20′, or until soft.
- Leave to cool.
- Whisk the eggs in a bowl.
- Crumble in the cheese, then add the onion, and scoops of sweet potato flesh, discarding the skin.
- Add a good grating of nutmeg, then season.
- Wipe out the pan and coat with 1 tablespoon of oil, then add the egg mixture and fry over a medium heat until the eggs start to settle and cook.
- Reduce the heat to low and cook for 3′ more, then transfer to the oven for 10′, or until cooked through.
- Delicious served with a seasonal salad.