Sitting at the breakfast buffet in Barcelona eyeing off the traditional Tortilla Espanola, I contemplated whether it would work as well with sweet potato. Obviously as soon as I arrived home I gave it a shot. Then it dawned on me, why just stop at two simple flavours of egg and potato when I can really pump some taste in there with a few more ingredients?
250 gram chorizo sausage, sliced
1 medium sized sweet potato, grated
1 medium onion, diced
1 capsicum (I used a red one), diced
2 big handfuls of baby spinach leaves
2 pinches dried chilli flakes
1 teaspoon onion powder
1 teaspoon paprika
2 tablespoons coconut oil
Sea salt and black pepper to taste
Preheat oven to 200 degrees Celsius.
Whisk your eggs in a large bowl with the salt and pepper.
Prep your sweet potato in your food processor with your shredding attachment.
Heat the coconut oil over a medium heat in your pan.
Fry your chorizo slices for a few minutes until a little browned. Remove the chorizo from pan with a slotted spoon and drain on paper towel, leaving the oils in the pan.
Add your onion and capsicum to this and cook for a few minutes until softened.
Lower the heat and throw your chorizo back in the pan along with the sweet potato. Stir it around softening it for a minute or two, but don’t overcook the sweet potato here as you don’t want your frittata to be mushy. Throw in your spinach leaves, onion powder, chilli flakes and cook until your spinach has wilted and all is combined.
Remove from heat and make everything evenly spread over base of pan. Pour over the beaten eggs. You can use your wooden spoon to make little gaps in the mixture to help the egg mix sink through to the bottom and be evenly distributed.
Sprinkle the paprika over the top and bake for 20 minutes.
Top with avocado slices.
By Holly Purdy, InnerFight foodie and coach
Listen here to what Holly has to say about it.