Cheesy chorizo, spinach and sweet potato bites
Happy Wednesday everyone! The week is almost over as the easter weekend grants us another 4 day week (for us Brits), so I thought it was about time I stopped gorging on easter eggs and mock up another moderately healthy spring number for y'all. I literally have no idea how to categorise this one either, breakfast frittata? Party food bites? Picnic snack? Post-lunch pie? Does anybody care? I sorta do, but whatever, we can all come back to that at a later date. For now, I'm just going to eat these delicious slices of soulful goodness. Sweet potato, chorizo, mozzarella, cheddar, spinach all throwing one big sexy party together, just for you. You're welcome. Here's how to make cheesy chorizo, spinach and sweet potato bites/slices/whatever you want to call them. Oh and that delicious looking Emile Henry roasting dish you see, head on over here to pick yourself one up from the lovely folk at Haus who kindly sent it on down to sunny South London for me to take for a test drive.
TIME: 1 Hour SERVES: 2
1 medium sweet potato (2mm thick slices)
100g of chorizo sausage, diced
50ml of whole milk
1 teaspoon of chives, finely chopped
1/4 teaspoon of kosher salt
5 grinds of black pepper
1 teaspoon of dried basil
1 clove of garlic, finely chopped
50g of Cheddar cheese, grated
50g of mozzarella, finely chopped
50g of fresh spinach leaf, finely chopped
A handful of panko breadcrumbs for the crust
1.) Preheat the oven to 180 degrees celsius - Begin by slicing the sweet potato into 2mm thick slices and set aside.
2.) In a separate bowl, add the eggs and milk and beat together well. To this mixture you’ll want to add the diced chorizo, finely chopped spinach, salt, pepper, chives, basil, garlic and cheese and mix together thoroughly.
3.) In an oven dish, add a layer of the sweet potato slices to the bottom and then add a layer of the egg mixture on top and spread out evenly using a cake scraper. Add a second layer of the sweet potato slices and spoon the remaining egg mixture over the top and spread evenly.
4.) Finally, add a generous helping of panko breadcrumbs to the top of the dish for the crust.
5.) Bake in the oven for 45 minutes.
6.) Once cooked, leave to rest for 15 minutes. As the dish cools, it will begin to set which will help when it comes to slicing. Once sliced, serve immediately. You can leave overnight in the fridge and slice into smaller squares for more bitesize pieces!