(1lb 10oz) sweet potatoes, peeled and sliced
12 PEPPADEW® peppers, sliced
2 tbsp olive oil
12 large free-range eggs, beaten
2 onions, finely sliced
3 tbsp grated Parmesan
2 garlic cloves, crushed
Lemon wedges and rocket, to serve
Heat the oven to 350 F. Steam the sweet potatoes for 10 minutes, or until tender. Meanwhile, heat the oil in a non-stick 24cm (91/2in) ovenproof pan, rubbing a little up the sides, and cook the onions and garlic for 5 minutes without coloring, then remove and set aside.
Place a layer of sweet potatoes on the bottom of the pan, scatter with PEPPADEW® pepper slices, some of the onion mix and a little seasoning, and pour over a layer of beaten egg. Repeat until everything is used up, then scatter the Parmesan over the top. Cook on a low heat for 5 minutes, then place in the oven for 25 to 30 minutes until golden and crisp, and until a skewer inserted in the middle comes out clean.
You can either tip it out on to a board and serve immediately cut into wedges with lemon wedges and a rocket salad, or let it cool to room temperature before serving. It will keep for 2 days in the fridge.
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