Here’s what I’m serving at my next brunch. So easy and effective. It is good with a little light side salad of fresh greens, baby spinach or tatsoi drizzled with a rosemary vinaigrette.
The deep orange sweet potatoes add so much flavour to this colourful tortilla or frittata. The Brie is melted on top, so use a skillet with a heatproof handle.
SWEET POTATO AND BRIE TORTILLA
- 2 medium sweet potatoes cut into small chunks
- 1/4 cup olive oil
- 1 onion halved and sliced
- 5 large farm-fresh eggs
- 1 garlic clove, crushed
- 4 oz. brie
- salt and pepper
Preheat oven to 400 degrees.
put potatoes and 2 tablespoons of the oil in a roasting pan and toss to coat. Roast in the oven for 15 minutes, then add the onion and mix well. roast in the oven for another 20 minutes or until the potatoes are golden and the onion tender.
Break eggs into a large bowl and whisk briefly with a fork or whisk. Stir in the garlic and some salt and pepper. Add the cooked potatoes and onions and mix gently.
Heat the remaining oil in a small skillet. Pour the mixture into the skillet and cook over medium heat for 6 to 8 minutes, or until it has set around the edges and is lightly browned underneath.
Slice brie and arrange on top of the tortilla. Transfer the skillet to the oven for 5 minutes, or until the Brie has melted and the top of the tortilla has set. Slide tortilla out of pan and on to a cookie sheet or pizza pan. Slice in wedges and serve hot or warm.