Sweet Potato, Chili and Coriander Frittatas


Sweet Potato, Chili and Coriander Frittatas

Mini savoury fritattas perfect for dinner parties. 

Makes 12.

Products used:

MasterClass Non-Stick Twelve Hole Mini Loaf Tin
MasterClass Non-Stick 39cm x 27cm Baking Tray
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug


4 sweet potatoes
6 large free range eggs
1 red chili finely chopped
4 spring onions chopped
1 handful of coriander leaf chopped
1 tsp smoked paprika
75g mature parmesan cheese
Salt and pepper for seasoning


Place the sweet potatoes into the oven and bake for 30 minutes at 180°C or until soft.

When the potatoes are cooked, remove from the oven and leave to cool for 10 minutes before removing the skin and cutting into 1cm chunks.

In a bowl whisk together the eggs, paprika, salt and pepper.

Add the chopped red chilli, grated cheese, coriander, spring onion and sweet potato chunks to the egg mixture.

Finally add the grated cheese and stir together.

It’s important to leave the mixture to stand for 10 minutes to allow the egg mixture to soak into the sweet potato, this will create a thicker texture that is perfect for using loose bottoms tins and easy to remove when baked.

Divide the mixture into a mini loaf tin and bake for 8-10 minutes.