Sweet Potato & Chorizo Frittata2015-09-09
- Cuisine: Barbecue, James', Spanish, Vegetarian
- Course: BBQ, Hors d'oeuvre, Main
- Skill Level: Looks Easy Enough
- 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.
- 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
Boil the sweet potatoes until tender but still firm - Probably after about 5 mins...check and drain off and place to one side
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.
Place the potatoes, chorizo & veg in to the bowl with the whisked eggs and fold together with the parsley & peas
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
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.
To serve place a plate over the frittata and flip over to turn out.