This spanish-style omelette is cut into scrumptious squares, topped with chorizo to make entertaining a breeze.
The sweet potato adds a welcome variation to this healthy canape.
Ideal to prepare ahead this tapa will always be a favourite bite sized snack.
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100g Creme Fraiche
100g milk of choice
1 medium potato
1 medium sweet potato
4 spinach leaves ( silverbeet )
1 tbspn coconut flour
1 chorizo cut into 2 cm thick slices
3 slices ham (100g )
4 tbspns parsley
2 tbspns olive oil
Salt, pepper, nutmeg
Rosemary Sprigs 5cm tall.
Dampen the potatoes in water and wrap them in foil.
Bake for 20 to 25 minutes until soft inside.
In a separate baking dish add the sliced chorizo sausages and bake for 2 or 3 minutes.
Cut the potato into 2 cm chunks.
The sweet potato is sliced lengthwise .
In a mixing bowl add the cream, milk, herbs, seasoning , eggs and beat together.
Line a shallow baking dish ( lamington baking dish) with greaseproof paper.
Line the base with the spinach as depicted in the image.
Spoon the mixture, and bake for 25 minutes in 180°C pre-heat oven.
Top with sliced sweet potato.
Allow to cool.
Cut into 3 x 4 cm slices.
Remove the leaves from the bottom half of the Rosemary Sprigs.
Use a scewer or toopuck to puncture a hole in the chorizo. Stack the chorizo onto the frittata bite, and scewer with the Rosemary sprig.
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