Sweet potato fries work perfectly alongside spicy Mexican chorizo in this south-of-the-border inspired brunch favorite frittata. Add in roasted peppers and caramelized onions, cover it in an egg and Jack cheese custard infused with warm spices and top it with queso fresco and fresh cilantro -- and brunch is served.
Why stop with brunch? This Sweet Potato and Chorizo Frittata also stands on its own as a family-friendly weeknight meal that comes together pronto with clean-up hardly an issue with its "one-pan prep".
Louisiana Cookin' Magazine deemed my Sweet Potato and Chorizo Frittata (aka: "Fry"-ttata) worthy by naming it a winner in their 2015 Sweet Rewards Recipe Competition. Yam good of them! (Although sweet potatoes really aren't the same as yams, but you can consult Google on that detail.)
I remember the challenge well. Figuring out how to fashion canned or frozen sweet potatoes into a recipe for home cooks. While frittatas traditionally use Yukon Gold or Russet potatoes, sweet potato fries bring a great flavor dimension -- and convenience. Knowing that the sweet tubers are used regularly in Mexican cuisine, how better to showcase them than alongside another Mexican staple -- chorizo.
It had been a few years since I made this and knew it had a place on The Savory Tart. Frittatas -- and specifically my Sweet Potato and Chorizo Frittata -- are making their way back into my brunch repertoire.
Ingredients
- olive oil
- fresh chorizo sausage
- yellow onions
- roasted red pepper (jarred or fresh)
- poblano
- large eggs
- half and half
- cumin
- chili powder
- salt
- pepper
- shredded Monterey Jack cheese
- frozen sweet potato fries
- Queso Fresco
- fresh cilantro leaves
- salsa and sour cream for serving
See recipe card for quantities.
Jump to RecipeInstructions
Preheat the oven to 400°F.
In a large non-stick ovenproof sauté pan, such as a 10” cast iron skillet, set over medium heat, add one tablespoon olive oil. Add the chorizo, breaking up with the back of a spoon, and sauté until cooked through. Remove to a paper towel to drain.
Pour off all but 1 tablespoon of remaining oil. Add one tablespoon olive oil, add onions and sauté until starting to caramelize, about 12 minutes.
Add the roasted red pepper, roasted poblano pepper and sweet potato fries
stirring for one minute until combined. Remove skillet from heat.
In a mixing bowl, whisk the eggs and half-and-half until frothy.
Mix in Monterey Jack cheese, cumin, chili powder, salt and pepper.
Using the back of a spoon, lightly press the chorizo/potato mixture over the bottom of the pan. Pour the egg/cheese mixture over the top.
Bake in the center of the oven until the center is firm to the touch, about 20 minutes. Sprinkle queso fresco evenly over the top and return to oven under broiler until cheese is melted and golden, about 2 minutes
Remove the pan from the oven and allow to cool Sprinkle with cilantro. Slice into wedges and serve with salsa and sour cream on the side.
Hint: This presents beautifully in a cast iron skillet. That said, if you are going to use one, make sure it is well seasoned, otherwise your frittata is going to stick. To season a cast iron skillet, preheat the pan on the stovetop and coat it generously with vegetable oil.
By preheating the skillet, it prevents cold spots that can cause food to stick. A well-seasoned cast iron skillet will ensure that food releases easily. For more information on this, Lodge is the perennial pro; this is a link to their site where they provide detail into the seasoning process.
Substitutions & Variations
- Roasted Poblano Peppers - if crunched on time, skip roasting the poblano pepper and substitute with two 4 oz. cans of chopped mild green chilis
- Roasted Red Pepper - again, if crunched on time, use jarred roasted red peppers instead of fresh
- Make it spicy - add a seeded and minced jalapeño pepper to the sautéing onions about six minutes into the saute
- Make is smoky and spicy - whisk in a teaspoon or two of adobo from canned chipotle peppers with the egg mixture
- Make it Vegetarian - instead of fresh chorizo, prepare vegetarian chorizo crumbles instead. Morningstar Farms Chorizo Crumbles work well.
- Gluten Free - this can easily be prepared to be gluten free. Just make sure to check the packaging on the sweet potato fries to make sure they meet the requirement.
Equipment
- large oven proof saute pan or 10" cast iron skillet
Storage
Store covered in the refrigerator for up to 4 or 5 days. Reheat slices in the oven at 250°F for 20 minutes.
This freezes well. Wrap tightly and store in the freezer for up to 3 months.
FAQ
Sweet Potato and Chorizo Frittata
Equipment
- large non-stick skillet or 10" well-seasoned cast iron skillet
Ingredients
- 2 tablespoons olive oil
- 12 ounces fresh chorizo sausage crumbled
- 2 cups thinly sliced onions
- 1 roasted red pepper peeled, seeded and diced
- 1 roasted poblano peeled, seeded and diced
- 10 extra large eggs
- ¼ cup half and half
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1-½ cup shredded Monterey Jack cheese
- 2 cups diced thawed frozen sweet potato fries ½” dice
- 1 cup crumbled Queso Fresco
- 1 tablespoon finely chopped fresh cilantro leaves plus sprigs for garnish
- salsa sour cream, avocado and lime wedges for serving
Instructions
- Preheat the oven to 400°F.
- In a large non-stick ovenproof sauté pan, such as a 10” cast iron skillet, set over medium heat, add one tablespoon olive oil. Add the chorizo, breaking up with the back of a spoon, and sauté until cooked through. Remove to a paper towel to drain.
- Pour off all but 1 tablespoon of remaining oil. Add one tablespoon olive oil, add onions and sauté until starting to caramelize, about 12 minutes.
- Add the roasted red pepper, roasted poblano pepper and sweet potato fries, stirring for one minute until combined. Remove skillet from heat.
- In a mixing bowl, whisk the eggs and half-and-half until frothy. Mix in Monterey Jack cheese, cumin, chili powder, salt and pepper. Using the back of a spoon, lightly press the chorizo/potato mixture over the bottom of the pan. Pour the egg/cheese mixture over the top.
- Bake in the center of the oven until the center is firm to the touch, about 20 minutes. Sprinkle queso fresco evenly over the top and return to oven under broiler until cheese is melted and golden, about 2 minutes
- Remove the pan from the oven and allow to cool Sprinkle with cilantro. Slice into wedges and serve with salsa and sour cream on the side.
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