Easy sweet potato frittata with black rice and cumin


I threw this together after a 10k run......I was so hungry but wanted something quick, easy and filling. It was only quick because I already had baked potato and black rice leftover from last nights dinner. I always make more of both as I know they can be used in many throw-together recipes. You can use any rice and white potato too. 

1 large sweet potato, baked

1 cup cooked black rice or other rice

1/2 a block of tofu, I used smoked tofu, finely diced

1 tablespoon cumin seeds

Salt, to taste

A dash of olive oil

1 large onion, sliced

Tabasco (I used the habanero tabasco)

Heat a large pan on a low heat.

Remove the sweet potato from it's skin. In a large bowl mash the sweet potato.

Add the rice, tofu, cumin seeds and salt.

Add a little oil to the pan, turn up the heat to medium-high, fry the onions till they start becoming translucent (tip - if you burn them a little that's ok...this recipe can take that smokey taste)

Put the onions into the bow, mix this all well and tip out into the pan, flattening into a round. 

Cook on a medium heat till the underside is browned (note that sweet potato will brown dark as it contains natural sugars that caramelise).

Turn the frittata out onto a plate, I do this by putting a plate onto the frittata then turning the whole thing upside down, I then slide it back into the pan. BUT it is important to only do this if there IS NO OIL in the pan. Otherwise you will get hot oil on your arm....OUCH!

Cook the other side of the frittata. Serve with the tabasco.