Smoked salmon and sweet potato frittatas

Don't you just love the idea of those websites where you can search a list of ingredients in your fridge/cupboard and it gives you a recipe suggestion! Ingenious! 

The inspiration for this recipe came when I had smoked salmon to use it up so I searched for smoked salmon recipes on google and I came across "mini frittatas with smoked salmon and herbed creme fraiche" on salmon recipes.net, eh yummmm! So then I had a look in the kitchen for potatoes and creme fraiche...I found sweet potatoes and sour cream...that'll do pig, that'll do;-)

Sweet potato frittata with smoked salmon and herbed sour cream 

Ingredients(serves 2)
15ml spoon olive oil

1 small onion, finely sliced

3 medium-sized sweet potatoes, peeled and thinly sliced

Quarter of a red pepper

Quarter of a green pepper
Half a 285g jar of artichoke antipasto, drained
salt and freshly ground black pepper
4 medium size eggs, beaten
125g pack smoked salmon

75g sour cream

15ml spoon freshly chopped dill/dried dill

Gently heat the oil in a 20cm frying pan. Cook the onions for 1 minute, then add the peppers and cook for another minute.

Add the potatoes and cook for 6 minutes, stirring occasionally.

Sprinkle over the artichoke and mix in gently. Now season the beaten eggs and gently pour over the base. 

Allow the frittata to cook gently for a further 7 minutes until almost set, finishing off the frittata under the grill until golden brown.

When cool to the touch slice into wedges and pile the smoked salmon on top. Mix the sour cream with the dill. This can be served on top of the salmon or on the side.

ENJOY!