I love frittata as you can really chuck anything into it and it doesn’t need many ingredients. It’s a bit more substantial and fluffier than an omelette. I decided to go for Mediterranean flavours that work really well together. You get sweetness from the potato, saltiness from the feta and a spicy kick from the chorizo. If you are going to add onions I think they taste better if you caramelise them over a medium low heat. This frittata was light fluffy and packed full of flavour.
Ingredients (serves 2)
- 1 medium onion, peeled and finely sliced
- 1 medium sweet potato, peeled
- 100g spicy chorizo, cut into chunks
- 1 block of feta (120g)
- 4 eggs
- Cut the peeled sweet potato in half and place in a pan of boiling water cook until soft when pricked with a fork, mine took about 30 minutes.
- While the potato is cooking, heat a drizzle of olive oil in a frying pan. Add the sliced onions and cook over a medium heat for 20 minutes stirring frequently until caramelised. Tip in a bowl and set aside.
- Pre heat oven to 200 degrees fan.
- In the same pan you cooked the onions in add the chorizo and fry over a medium until the oils release and the chorizo starts to brown. Drain on kitchen paper.
- Once the fillings are cooked, whisk the eggs in a jug until fluffy and bubbles start to form. Season to taste.
- Assemble the frittata by slicing the sweet potato and layer them in greased oven dish. Spoon over the caramelised onion, sprinkle on the chorizo and crumb over the feta. Pour in the whisked eggs and bake in the oven for 20-25 minutes until the eggs are fluffy and the centre is firm. Serve with salad and enjoy.