Sweet Potato Frittata with Orange and Walnut Salad
Compass Group North America
Yield:12 servings
Frittata
1 tbsp. olive oil
2 cups leeks, sliced
1 1/2 tbsp. garlic, minced
1 cup sweet potatoes, shredded
1 1/2 cup potatoes, shredded
1 tsp. kosher salt
12 large eggs, beaten
1 cup heavy whipping cream
1 tsp. kosher salt
7 oz. Havarti cheese, shredded
1/4 cup dill weed, chopped
1/4 tsp. ground black pepper
1. Heat olive oil in a large pan. Cook leeks for 2 mins. until tender. Add garlic and cook for 1 min. Add shredded sweet potatoes and potatoes and cook, stirring, for 3 mins., then season with salt. Place cooked ingredients into a lightly oiled 13”x 9” baking pan that is lightly oiled.
2. Whisk together eggs and cream, season with salt and pepper. Add Havarti cheese and fresh dill to egg batter.
3. Pour into pan, toss lightly to incorporate. Bake in a 350°F degree oven for 30 to 45 mins. (Rotate pan halfway through baking process.) Frittata is done when the middle is set and slightly firm and top is golden brown. Cut frittata into 12 pieces.
Orange and Walnut Salad
1/4 cup orange juice
1 1/2 tbsp. unseasoned rice wine vinegar
1/2 tbsp. Dijon mustard
1/2 ea shallots, chopped
6 tbsp. olive oil
1/4 tsp. kosher salt
3/4 lb. spring mix
1/2 cup radicchio, thinly sliced
1 cup orange sections
1/4 cup walnuts, toasted and chopped
1 tsp. kosher salt
1/4 tsp. ground black pepper
1. Place orange juice, vinegar, Dijon mustard and shallots into a blender and puree. With motor running, drizzle in olive oil until emulsified and season with salt. Set aside until ready for use.
2. In a large bowl, mix lettuces, orange sections, walnuts, salt and pepper. Dress salad with orange dressing just before service. If possible, dress salads to order and place 2 oz. salad onto each frittata slice.