A frittata can be filled with any number of things, here Spanish flavors of sweet potato, chorizo, olives and Manchego cheese create a dish that works for brunch until dinner.
By Debra Smith
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup scallions, chopped
- 2 medium sweet potatoes, par-baked, cooled and chopped (3-5 minutes in the microwave should work)
- 2 links of chorizo, chopped (approximately 1 cup)
- ½ cup olives, pitted
- 8 eggs
- 1 cup milk
- 1 cup Manchego cheese
- salt and peper
- Preheat oven to 400 degrees.
- In a large, seasoned, 10-inch cast-iron skillet heat oil and butter over medium heat.
- Add scallions and saute until soft, about 3 minutes. Add chopped sweet potato and saute until soft but not mushy.
- Whisk together eggs, milk, salt and pepper.
- Pour eggs over scallions and sweet potatoes, scatter chorizo and olives across the top and give it a little stir along the edges to allow egg from the top to seep towards the bottom.
- Reduce heat to low and cook on top of the stove for 5 minutes, sprinkle cheese on top and bake in the oven for 20-25 minutes or until frittata is set and golden.