Chorizo, Sweet Potato, & Caramelized Onion Frittata

Monday, July 27, 2015

What You Need
1 sweet potato
1 large, yellow onion
1/2 lb chorizo
1/4 cup ghee (or butter)
2 TBS ghee (or butter)
1/4 TSP salt
6 eggs
1/2 TSP paprika
1 TSP garlic powder
1/2 TSP sea salt, separated 

Directions
1. Slice the onions into thin half moon like ribbons. Heat 1/4 cup ghee in a pan over low heat. Add onions to pan and coat with ghee. Let these cook for 30 minutes, stirring every 10 minutes. Stir in 1/4 TSP salt after first 10 minutes. 
2. Preheat oven to 400° and grease a 9 inch pie pan. Peel sweet potato and cut up into very thin slices.
3. Heat a skillet over medium high heat and add 2 TBS of ghee. Add sweet potato and toss to coat. Let them cook for about 10 minutes, or until soft, stirring occasionally. 
4. Once sweet potato is cooked, spread out over bottom of greased baking dish. 
5. In same skillet used to cook sweet potato, add chorizo and cook until crumbled up and cooked through. Add on top of sweet potato in greased dish. 
6. Once onions are cooked, add on top of chorizo. 
7. In small bowl, whisk together eggs. Add in paprika, garlic powder, and 1/4 TSP salt. Pour egg mixture over everything in the greased dish. Make sure everything is covered. 
8. Bake in oven for 20-25 minutes or until eggs are cooked and slight browning on top. Let sit for 5 minutes before serving. 
9. Enjoy!

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