This exceptionally tasty savoury slice makes for a delicious brunch, but once cooled it is fantastically portable for packed lunches or as part of a picnic.
Ingredients
- 3½ oz ( 100 g) diced pancetta
- 1 medium sweet potato, peeled
- 1 small onion
- 8 eggs
- ½ teaspoon dried mixed herbs
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- a 20-cm/8-in. round silicone cake pan
How to Make It
- Press the Sauté button on the multi-cooker. Add the pancetta to the pot and sauté until cooked. Remove from the pot and place in the base of the silicone cake pan.
- Finely chop the sweet potato and onion in a food processor. Add the eggs, herbs, garlic powder and salt to the food processor and process again. Pour this mixture over the top of the cooked pancetta in the cake pan. Pour 250 ml/1 cup water into the multi-cooker and deglaze the pan. Place the cake pan on the trivet and lower into the multi-cooker.
- Secure the lid in place and set to Manual or High Pressure for 30 minutes. At the end of cooking, use the QPR method. You may need to dab away any excess liquid on the frittata using paper towels.
- The frittata can be sliced and served warm or cold. It will keep in an airtight container in the fridge for 3 days.
