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Spanish Frittata with Sweet Potato And Chorizo

The chorizo can be omitted or replaced with other proteins like bacon or sliced cooked chicken breast.


200g Sweet potato, quartered lengthwise and sliced

2 uncooked butchers made Chorizo sausages

1 leek, diced

1 long red or green chili, deseeded and diced

2 tbsp. olive oil

6 large free-range eggs

1 red capsicum, deseeded and cut into strips

½ cup grated Parmesan

Any herbs you like or none

Sea Salt and Pepper


For variations, add;

Fresh asparagus

Fresh English Spinach

Slice zucchini


Serves 4/6 but easy to double for a large family, just use a bigger ovenproof dish or divide doubled mixture into two pans to cook.

Preheat oven to 170 C.

TIP; my favourite cooking device is a 30cm round Le Creuset iron pan with a glass lid, it can be used for frying, casseroles and is ovenproof.



Arrange the sweet potato slices on a baking tray, drizzle and coat with olive oil and bake for about 20 minutes or until tender.  Leave the oven switched on.

Slice Chorizo into thin slices and then slice again lengthwise

Using the oven proof pan you will cook the frittata in, heat a little olive oil and fry the chorizo for a few minutes in batches until browned but not too crispy.

Drain the chorizo on a paper towel while you fry off other ingredients.

In the same pan, with a little of the oil from chorizo left in, fry the leek and chili until soft but not browned.

Remove the pan from the heat at this stage and add in the capsicum or any other veg you like.

Scatter the cooked sweet potato on top and sprinkle with really good quality grated parmesan.

Whisk the eggs well in a separate bowl and season with salt and pepper.

Pour egg mixture over the other ingredients already in the pan and transfer to the oven cooking for about 20-25 minutes until the mixture is firm to the touch; no egg should ooze out.

Let this sit for 5 minutes before serving or it's delicious cold.

Serve with your favorite salad.

Suellen Roach-Jones XXX 

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