A friend rushed into my kitchen last Sunday, frazzled about hosting an impromptu brunch. “Marcus, I need something impressive but foolproof!” she pleaded. I smiled and reached for sweet potatoes and chorizo. “Watch and learn,” I told her as I whipped up this frittata. By afternoon, she was texting me photos of empty plates and guests requesting the recipe. It’s become my most-requested breakfast rescue for a reason—simple ingredients that create something extraordinary.
History & Origin
Since ancient culinary traditions often reveal fascinating ingredient stories, the frittata emerges as a remarkable Italian dish with deep historical roots.
Sweet potatoes, originally cultivated in Central America, and chorizo, a robust Spanish sausage, eventually transformed this classic Italian preparation.
I’ve learned that frittatas began as ingenious ways to repurpose leftover ingredients, demonstrating incredible kitchen resourcefulness.
Traditionally prepared in skillet-to-oven methods, these egg-based dishes allowed cooks to combine diverse ingredients seamlessly.
Recipe
A frittata is a versatile egg-based dish that combines the heartiness of sweet potatoes with the spicy richness of chorizo. This recipe transforms simple ingredients into a mouthwatering meal that’s perfect for any time of day, from a quick breakfast to a satisfying dinner.
The combination of caramelized onions, crispy chorizo, and tender sweet potatoes creates a flavor profile that’s both comforting and exciting. By baking the ingredients together with eggs, you’ll achieve a golden, puffy texture that makes this frittata a standout dish for Paleo and Whole30 diet enthusiasts.
Ingredients
- 2 medium sweet potatoes, diced
- 8 oz chorizo sausage, casings removed
- 1 large onion, thinly sliced
- 6 large eggs
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Equipment
- 10-inch oven-safe skillet
- Cutting board
- Chef’s knife
- Whisk
- Mixing bowl
- Spatula
Instructions
- Preheat oven to 375°F
- Heat olive oil in skillet over medium heat
- Sauté onions until caramelized, about 8 minutes
- Add chorizo and cook until browned
- Add sweet potatoes, cook until tender
- Whisk eggs with thyme, salt, and pepper
- Pour eggs over chorizo and sweet potato mixture
- Cook on stovetop for 3-4 minutes
- Transfer skillet to oven and bake for 10-12 minutes
- Remove from oven, let cool for 5 minutes
- Garnish with fresh parsley
Nutrition
279 kcal | 12g Carbohydrates | 11g Protein | 23g Fat | 7g Saturated Fat | 2g Polyunsaturated Fat | 12g Monounsaturated Fat | 285mg Cholesterol | 480mg Sodium | 410mg Potassium | 6500 Vitamin A IU | 12mg Vitamin C | 85mg Calcium | 2mg Iron
Cooking Tips
For best results, use a well-seasoned cast-iron skillet to prevent sticking and achieve a crispy bottom. Allow the frittata to rest for a few minutes after baking to help it set, making it easier to slice and serve. If preparing in advance, the frittata can be refrigerated for up to 3 days or frozen for up to a month, making it an excellent meal prep option.
Serving Suggestions
The Sweet Potato and Chorizo Frittata offers incredible versatility when it comes to serving. Whether enjoyed warm straight from the skillet or chilled as a quick grab-and-go meal, this dish adapts beautifully to different dining scenarios.
For an elegant presentation, slice the frittata and garnish with fresh herbs like chopped parsley or cilantro, which add a bright pop of color and fresh flavor. To elevate the nutritional profile and make the meal more substantial, pair individual slices with a crisp mixed green salad or serve alongside roasted vegetables.
For entertaining, consider cutting the frittata into bite-sized cubes and securing with toothpicks, transforming it into an impressive appetizer that guests can easily enjoy.
Common Mistakes & Troubleshooting
When preparing this frittata, home cooks often struggle with achieving the perfect texture. In my own experience, I once made the mistake of cooking the frittata on too high heat, which resulted in a tough, rubbery exterior while the center remained undercooked.
To prevent this, use medium-low heat and ensure even cooking by occasionally lifting the edges and allowing uncooked egg to flow underneath. Another common pitfall is overcrowding the skillet with too many ingredients, which can prevent proper egg setting and lead to a soggy final dish.
Frequently Asked Questions
Is Chorizo Good With Sweet Potatoes?
Chorizo and sweet potatoes are a match made in culinary heaven. I love how the spicy sausage’s richness perfectly complements the potato’s natural sweetness, creating a mouthwatering combination that’ll tantalize your taste buds.
Can You Put Chorizo in Frittata?
I love adding chorizo to frittatas. It brings incredible spicy flavor and creates a rich, savory dish. I’ll typically brown the chorizo first, which enhances its taste and ensures it’s perfectly cooked before mixing into the egg base.
Can You Put Sweet Potatoes in a Frittata?
Yes, I can confidently say sweet potatoes are excellent in frittatas! They add delicious sweetness, complex carbohydrates, and wonderful texture. I love roasting them first or spiralizing them to enhance their flavor before mixing with eggs and other ingredients.
What Meat Goes Best With Sweet Potatoes?
I’d recommend chorizo for its spicy kick, or crispy bacon for a salty crunch. Ground turkey offers a lighter option, while Italian sausage provides rich flavor. Each meat brings out the sweet potato’s natural sweetness in its own delicious way.
Final Thoughts
This sweet potato and chorizo frittata has become a staple in my kitchen for good reason. The contrast between the earthy sweet potatoes and the bold, spicy chorizo creates a meal that works for breakfast, lunch, or dinner. Don’t be afraid to adjust the seasonings to your preference or add extra vegetables you have on hand.
Want to try another crowd-pleasing egg dish? Check out my recipe for Smoked Salmon and Dill Frittata for a delicious twist on your morning routine.
