chelsea'srecipes

Ingredients
1 large Vidalia onion
2 sprigs fresh rosemary
Olive oil
Salt
Freshly ground pepper
2 sweet potatoes
12 large eggs
freshly ground pepper
3 ounces sharp white cheddar – or your favorite melting cheese – grated

First, make the caramelized onions. Film a heavy pan with olive oil and set over a medium flame. Add the onions and cook, stirring very infrequently, until they sizzle and being to soften. Turn the flame to low, add 1 sprig of rosemary, and allow the onions to slowly cook, caramelizing as they go. During this time, it is important to make sure the onions are spread as evenly as possible across the pan. Every 10 minutes or so, scrape the bottom and redistribute the onions so each gains the maximum amount of surface area. The intention is to slowly cook the onions so they sweeten in their own juices. If you stir too often, the onions will turn to mush. This process takes about 40 to 50 minutes. At the end, sprinkle the onions with salt and remove the rosemary sprig. If making ahead of time, cool to room temp then store in the fridge.

While the onions are cooking, roast the potatoes. Preheat the oven to 400°F. Peel the potatoes and trim the ends. Cut them in half lengthwise, then slice into half moons about 1/3-inch thick. Toss in a bowl with 2-3 teaspoons olive oil and a big pinch of salt, then arrange in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, until they are easily pierced with a knife and just starting to brown. (For sweet potato fries, I usually roast longer, but you don’t want the potatoes to fall apart in the frittata.) If making in advance, cool to room temp, then store in the fridge.

When ready to make the frittata, preheat the oven to 400°F.

In a mixing bowl, beat the eggs with a big pinch of salt and lots of freshly ground pepper. If you aren’t squeamish about raw eggs, taste for salt, adding more as needed.

Put the caramelized onions in a heavy, oven-safe, 10-inch frying pan. You can use nonstick but you don’t have to. Cook over medium-high heat until the onions warm up. Add the sweet potato slices, and cook, tossing occasionally, just to warm up the potatoes, but be careful not to break them up. Pour in the eggs, and gently lift the potatoes and onions to allow the eggs to get to the bottom of the pan. Let them set for about 1 minute. Now, using a silicone spatula, draw in from the outside of the pan to the center, lifting the cooked egg and letting the liquid egg get to the bottom of the pan to set. Repeat this, drawing in from different sides of the pan, until the frittata is almost completely set. You’ll see just a little liquid left on the top.

Sprinkle on the melted cheese, then place the frying pan in the oven. Cook for 12 to 15 minutes, until the eggs are set, the cheese is melted, and the frittata has puffed up.

Chop the leaves from the second rosemary sprig finely, then sprinkle on top of the frittata. Let rest 15 minutes, then cut into 6 wedges and serve.