When I had to cut out gluten and dairy from my diet, finding healthy snacks when out and about was not the easiest task. Either everything that’s available is full of sugar or has a ridiculously long ingredient list or tasted like cardboard! I’ve now taken to carrying Ziploc bags with nuts or veg sticks or pieces of fruit with me when I’m out and about; which is not only healthier than some snacks on offer but it saves standing in a shop and having to read the ingredient list on every packet and then getting frustrated at not being able to enjoy anything that’s on offer.
I’ve had the idea for this recipe in my head for a while now and when I tried it the other day for the first time, I was annoyed at myself for not making it sooner! It is super tasty and you can have it hot or cold which makes it ideal to make ahead to take on picnics or to take a slice to work. It also makes a lovely brunch dish.
I’ve called it a frittata however it’s also similar to a crust-less quiche as the eggs are cooked in the oven rather than over the hob like a frittata. Either way frittata or crust-less quiche, it’s good!
-1 medium sweet potato, scrubbed or peeled and cut in to small dice (you need approx 2 cups diced potato)
-2 tsp. olive oil or rapeseed oil
-100g chorizo, diced
-1 small or 1/2 large red onion, finely diced
-salt & pepper to taste
How To Make
Pre-heat oven to 200C/400F. Line a baking sheet with tin foil.
Place the diced sweet potato on the baking sheet and toss with 1 1/2 tsp. of oil. Ensure that all the pieces are covered.
Place the potato in the oven and roast for 30 minutes, giving the potato a toss half way through.
Once potato is cooked, set aside.
Reduce the oven temperature to 180C/355F
Place a shallow casserole or large frying pan (that’s suitable for the oven) oven a medium heat.
Add the chorizo and cook for 4-5 minutes until starting to brown. Remove and set aside.
Add the onion to the casserole and cook over a medium-low heat until soft. There should be enough oil in the pan from the chorizo, however if you feel the onion is sticking add the remaining 1/2 tsp.
Whilst the onion is cooking, beat the eggs in a bowl with a pinch of salt and pepper (don’t add too much salt as chorizo tends to be salty).
Once the onion is cooked, add the potato and chorizo to the pan and gently stir everything together. Spread everything in an even layer in the pan, remove from heat and add the beaten eggs.
Place in the oven on the middle shelf and bake for 25-30 minutes until set.
Eat whilst warm or allow to cool and store in an airtight container in the refrigerator.
I like to serve this with a simple green salad and some chutney.
Can you believe it’s May already? It seems 5 minutes ago I was thinking of Christmas and the New Year, this year is certainly whizzing by. I’m looking forward to warmer weather (which we’ll hopefully get; in Scotland you are never guaranteed a warm Summer), I’ve already started lists of recipes I want to try to develop with lovely Summer flavours.
This recipe doesn’t really scream Summer or any particular season to be honest. You could have these goujons any time of the year with either a salad or homemade fries or baked potato. And these goujons are not just for kids, adults will enjoy them too and you can change the seasoning to whoever you are making them for, so if it is adults who are going to be having them, then a little chilli powder gives them a lovely wee kick.