Sweet Potato, Caramelized Onion, and Goat Cheese Frittata

Inspired by the "Frittata Zola" at Cafe Zola in Ann Arbor

Ingredients:

3 cups peeled sweet potato rounds (1/2 inch thick) [about 2 large sweet potatoes]

4 garlic cloves, minced

3 tablespoons olive oil

1 teaspoon salt

1 1/2 cups thinly sliced onions

4 eggs

1/4 cup water

1/4-1/2 cup crumbled or thinly sliced goat cheese

ground black pepper to taste

hot sauce (optional)

1. Preheat the oven to 400 degrees.

2. In a bowl, stir together the sweet potatoes with 2 cloves of the minced garlic, 1 1/2 tablespoons of the oil, and 1/2 teaspoon of the salt until evenly coated. Spread in a single layer on an unoiled baking sheet and roast for about 15 minutes, until tender.

3. While sweet potatoes roast, heat the remaining 1 1/2 tablespoons of oil in a large broiler-proof skillet (no plastic handles!) and saute the onions with the rest of the garlic and salt until the onions have softened and caramelized, about 5-8 minutes.

4. When the sweet potatoes are tender, remove them from the oven. Turn the oven to broil.

5. Add the sweet potatoes to the skillet containing the onions and stir the onions until the potatoes and onions are mixed. Shift the sweet potatoes into one flat layer as best as you can.

6. In a separate medium bowl, whisk together the eggs, water, and the remaining 1/2 teaspoon of the salt until smooth.

6. Place the skillet containing the onions and potatoes on medium-high heat. Once skillet is hot, pour the egg mixture on top of the potatoes and onions. Add goat cheese to the skillet. Then, immediately lower the heat to medium-low and cook, without stirring, for about 5 minutes, until the edges are firm and pulling away from the sides of the pan. If the frittata is still very wet in the middle, push in the edges of the frittata with a spatula or spoon and allow the runny middle to run down into the sides of the skillet. Do not worry about fully cooking the entire middle of the frittata, as this will finish cooking under the broiler in the next step.

7. The frittata should be mostly cooked but with the top still a little wet. Place the skillet under the broiler until the top is firm and lightly browned, 3 to 5 minutes.

8. Slide the frittata onto a large plate or serve directly from the skillet in generous wedges.

9. Add black pepper and salt to taste. If desired, serve with a bottle of hot sauce on the table.