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.
Debra and ‘The Professor’, Midwest-based husband and wife freelance videographers, photographers, writers, storytellers, and publishers of the Smith Bites. Using images, words, music and video, they connect the stories about food, friends and family to the world around them.