Sweet Potato Fry-ttata with Chorizo and Caramelized Onions

Try this Sweet Potato Fry-ttata for brunch this weekend.

Sweet Potato Fry-ttata with Chorizo and Caramelized Onions
Serves 6
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  1. 2 tablespoons olive oil
  2. 2 cups thinly sliced onion
  3. ½ pound fresh chorizo sausage, crumbled
  4. 1 roasted red pepper, peeled, seeded, and diced
  5. 1 roasted poblano pepper, peeled, seeded, and diced
  6. 2 cups thawed Alexia Frozen Sweet Potato Fries with Sea Salt
  7. ¾ teaspoon salt
  8. ¼ teaspoon ground black pepper
  9. 12 large eggs
  10. ¼ cup half-and-half
  11. 1 cup shredded Monterey Jack cheese
  12. ½ teaspoon ground cumin
  13. ½ teaspoon chili powder
  14. 1 cup crumbled queso fresco
  15. 1 tablespoon finely chopped fresh cilantro
  16. Garnish: salsa, sour cream, cilantro, avocado
  1. Preheat oven to 400°.
  2. In a large cast-iron skillet, heat oil over medium heat. Add onion, and cook until caramelized. Add sausage, and cook until cooked through, about 5 minutes. Add roasted peppers, sweet potato fries, salt, and pepper, and cook for 1 minute. Remove from heat.
  3. In a large bowl, whisk together eggs and half-and-half until frothy. Add cheese, cumin, and chili powder. Using a measuring cup, lightly press the chorizo mixture over the bottom of the pan. Pour in the egg mixture. Bake until the center is firm to the touch, 15 to 20 minutes. Remove pan from oven.
  4. Increase oven to broil. Sprinkle queso fresco evenly over the top, and broil until cheese is melted and golden, about 2 minutes. Remove pan from oven, and let cool slightly. Sprinkle with cilantro. Slice into individual servings, and garnish with salsa, sour cream, cilantro, and avocado, if desired.
Louisiana Cookin https://www.louisianacookin.com/


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