I know the thought of sweet potato in a frittata sounds a bit strange, but this combination of sweet [the potato] plus goat cheese [creamy] is rather lovely. This amount makes a filling lunch for two people.
We changed two things from the original recipe. First, we toasted the seeds in advance, quickly in a dry frying pan over a medium heat. Second, we added the sage leaves to the frying pan before it went into the oven. Next time we will try the butter method. 2 small/medium sweet potatoes
4 tbsp olive oil
1 small red onion
4 eggs
125g soft goat cheese
70g parmesan, grated
50g butter
fresh sage leaves
3 tbsp mixed seeds, toasted eg. linseed, pumpkin, sunflower

Heat the oven to 200°C/220°C non-fan.
Peel the sweet potato and slice into discs of no more than 1cm thick. Arrange on a baking sheet and drizzle over 2 tbsp olive oil, and toss so each piece is covered in oil. Season well. Roast in the oven for 20 minutes. Finely slice the onion. In a frying pan or skillet which can go into the oven, heat the other 2 tbsp of oil and cook the onion gently over a medium heat for about 5 minutes. Add the cooked sweet potato and mix.
Crack the eggs into a bowl, whisk so the yolk and white are fully combined. Pour the egg mixture over the onion mixture in the pan. Turn the heat down to its lowest. Cook for 5 minutes until the edges start to set. Break up the goat cheese and dot it across the top. Sprinkle with parmesan. Turn the oven down to 150°C/170°C non-fan. Bake the frittata for 12-15 minutes or until just set.
Meanwhile, in a frying pan on high heat, heat the butter until hot, then add the sage leaves. It may spit, so take care. Cook until the leaves are crisp.
Remove the frittata from the oven and leave to rest for 5 minutes. Decorate with sage leaves and seeds. We ate this with a simple lettuce and tomato salad.

5 to remember
una patata dulce – a sweet potato
una hoja de salvia – a sage leaf
así que eso – so that
totalmente combinado – fully combined
tener cuidado – to take care