NORTH CAROLINA SWEETPOTATO FRITTATA

1 medium sweetpotato
1 sweet, mild onion, such as Maui or Vadalia
1 green bell pepper
1 tablespoon vegetable oil
3/4 cup sliced, julienned country ham
1 tablespoon butter
6 eggs
salt and pepper to taste

Peel sweetpotato; cut into 1/4-inch cubes. Blanch sweetpotato cubes in boiling, salted water until tender, about 8 minutes; drain and set aside. Chop onion and green pepper.

Heat oil in omelet pan; sauté onion and bell pepper tender, about 2 minutes. Stir in cooked sweetpotatoes and ham. Sauté 1 minute. Add butter to omelet pan. Beat eggs and season with salt and pepper. Pour eggs into omelet pan and stir with a fork.

Cover pan and cook about 3 minutes to set egg. Uncover and place pan under hot broiler until top of frittata is firm, about 1 minute. Loosen with a rubber spatula and slide onto serving plate. Serve hot or at room temperature.

Makes 4 servings.

Source: Chef David Roland of The Grove Park Inn Resort in Asheville, North Carolina.