1large sweet potato (optional) - or 2 large carrots
1generous handful parsley
1cup packed spinach - optional
¼cupavocado or olive oil
4large eggs
1tablespoonlemon juice
½teaspoonsalt
¼teaspoonbaking soda
½teaspoonturmeric - optional
pinchof white pepper
Instructions
Peel the potatoes and dice roughly. Put them in a medium pot and cover with water. Bring to a boil, lower the heat to simmer and cook for 15 minutes.
Peel the sweet potato, cut it in half and add it to the potato pot. Cook until the potatoes are tender (check by piercing with a knife), about 10-15 minutes. The sweet potato should be slightly cooked but not tender, as it will continue to cook in the oven.
Meanwhile, soak the parsley and spinach in cold water for 3 minutes to remove soil or insects. Drain and dry them with a salad spinner or a clean kitchen towel. Chop the parsley finely and set aside. Sauté the spinach in a medium skillet over medium heat for 1-2 minutes.
Preheat the oven to 380°F. Line a small Dutch oven or an oven-proof dish with baking paper (it makes it much easier to extract the frittata from the pot). Drizzle about 2 tablespoons olive oil and brush it on the paper.
Drain the potatoes and sweet potato. Set the sweet potato aside. Put the diced potatoes in a large bowl and mash them roughly. Break the eggs over the potatoes and stir. Add the parsley, oil, lemon juice, baking soda, white pepper, turmeric, and salt and mix to combine.
Slice the sweet potato into ¼-inch rounds and place them on the bottom of the lined Dutch oven. Pour half of the potato mixture into the pot. Cover with a layer of spinach, then pour the rest of the batter over. Bake for 45 minutes or until the frittata is golden brown.
Let it cool slightly before slicing. Serve with harissa or another spicy condiment. Store in the fridge for up to 3 days.