Sweet Potato & Chorizo Frittata

2015-09-09
James McConnell Cooks FrittataJames McConnell Cooks FrittataJames McConnell Cooks Frittata
  • Servings : 2-4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Found a basic “Frittata” recipe and thought I’d add a little bump to it. This one is a beauty…and is good with a salad served hot or cold. Also good on a buffet, again hot or cold or served hot as a Tapas dish…

Try substituting the Chorizo with a chicken breast – Or leaving out for a veggie option and add a couple of handfuls of spinach leaves. Add these to the mixture bowl at the same time as the eggs.

Ingredients

  • 6 Free Range Eggs - Whisked in a large mixing bowl
  • 100g Chorizo Cut into Cubes - Veggies Leave out!
  • ½ Red Onion - Chopped
  • 2 Average Sized Sweet Potatoes - Peeled and Cut into 1" Cubes
  • ¼ Red Bell Pepper - Cut into 1" Cubes
  • ¼ Green Bell Pepper - Cut into 1" Cubes
  • 50g garden peas
  • 2 tbsp Chopped Fresh Flat Leaf Parsley
  • Large nob of butter

Method

Step 1

Boil the sweet potatoes until tender but still firm - Probably after about 5 mins...check and drain off and place to one side

Step 2

Melt half of the butter and then gently sauté (fry in a pan) the onion, peppers and chorizo (or your chicken breast) until just softened.

Step 3

Place the potatoes, chorizo & veg in to the bowl with the whisked eggs and fold together with the parsley & peas

Step 4

While doing that place the final nob of butter and a splash of olive oil in a dinner plate size frying pan (circa 20cm) and then add your frittata mixture and gently fry for around 15 minutes

Step 5

Have a peek to check that you aren't burning the frittata by lifting the side with a fork/spatula. When the frittata looks almost done but still a bit gooey on top place it under a medium grill to finish off.

Step 6

To serve place a plate over the frittata and flip over to turn out.

I just like cooking great food..

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