Sweet Potato Frittata and Sea Salad

Sweet potato frittata with Ebb Tides Sea Salad

A modern bistro classic with a healthy seaweed twist. 

Sweet Potato Frittata and Sea Salad
Sweet Potato Frittata and Sea Salad 1

A modern bistro classic with a healthy seaweed twist. 

  • Prep Time: 10m
  • Cook Time: 35m
  • Total Time: 25m
  • Serves: 2


  • 1 onion, sliced
  • 225 grams sweet potatoes, chopped into cubes
  • 8 grams eggs, whisked
  • 30 grams grated Parmesan
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • Ebb Tides Sea Salad, either a handful of whole Sea Salad or a good sprinkling from your grinder


  1. Pre-heat oven to 200˚C / 400˚F / Gas mark 6.
  2. Place sweet potatoes into a microwave-safe dish or bowl. Cover with wet paper towel and microwave on high for 2 minutes. Or cook in boiling water for around 5 minutes or until the potatoes are slightly soft.
  3. While the potatoes are cooking, whisk eggs and combine with the grated parmesan and salt & pepper.
  4. Heat olive oil in a large heavy-based skillet or frying pan over medium heat. Add the sliced onion to the hot oil and sauté until softened.
  5. Next add in partly cooked sweet potatoes. Sauté for 2 to 5 minutes or until sweet potatoes are completely softened.
  6. If using whole Ebb Tides Sea Salad, add to pan and heat until it has wilted slightly. Use as much or as little as you like.
  7. Add in the egg mixture. Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes, or until a knife comes out cleanly.
  8. If using ground Sea Salad, grind onto frittata just before it's finished in the oven.
  9. Serve frittata warm from the oven. Delicious with a fresh green salad and some warm crusty bread.