Sweet Potato Frittata with Tomato Salsa

200 g sweet potato, 1 large, peeled - 1 Tbsp EVO - 1 shallot, peeled and diced - 4 eggs, large - 2 Tbsp chives, finely snipped - salt and pepper For the Salsa 250 g plum tomatoes - 2 scallion, finely sliced on the diagonal - 3 Tbsp fresh Parsley, chopped - 1-1/2 Tsp lemon juice, (1/2 a lemon) - 3 Tbsp EVO - 1 Tbsp sesame oil - dash Tabasco - pinch sugar

Make the Salsa: Quarter the tomatoes and place in a large bowl. Add the other salsa ingredients and mix well, seasoning with salt and pepper, and a pinch of sugar if you like.
For the Frittata: Peel the sweet potato and cut it into 1/2" cubes. Heat a non-stick frying pan (suitable for use under the broiler/grill) and add the olive oil. When hot, toss in the potato and shallot, and season well with salt and pepper. Cook over a medium heat, turning occasionally, for about 4-5 minutes until the potatoes are just tender and lightly golden around the edges. Heat the broiler to it's highest setting.
Lightly beat the eggs in a bowl, add the chives and pour over the sweet potatoes. Shake the pan gently to distribute the ingredients and cook over a low heat, without stirring, for a few minutes until the eggs are beginning to set at the bottom and around the sides.
Place the pan under the hot broiler briefly until the top of the frittata has set. Try not to overcook the eggs or they will go rubbery. Leave to stand a minute, then run a heat-proof plastic spatula around the sides of the pan and invert the frittata onto a large plate. Spoon the tomato salsa into a neat pile on top and serve immediately.