Preheat the oven to 180C/350F/Gas 4
Heat a heavy frying pan over a medium high heat.
Add in the chorizo chunks and fry until a red oil has been rendered out into the pan, and the edges of the meat are going golden and toasty looking.
Remove the chorizo into a small bowl and put to one side.
Pour most of the red chorizo oil into a baking tray, leaving around 1 tablespoon of it in the frying pan. Return the frying pan to the heat, and gently fry the onion in the red oil.
Tip the sweet potato chunks into the baking tray, and toss in the red chorizo oil until well coated. Add in one or two teaspoons of your favourite cooking oil if there isn't enough chorizo oil to coat them all lightly.
Roast the sweet potaoes for 30 minutes, tossing a couple of time during the cooking process. At the end of the cooking time they should be lightly golden around the edges and soft in the middle.
Tip the sweet potatoes into the bowl with the chorizo, and line the baking tray with a silicone baking sheet, baking paper or greaseproof paper.
In a large jug or bowl, best the dozen eggs along with the milk. Season with the salt and pepper.
To assemble your frittata, tip in the chorizo and sweet potato, the (raw) bell pepper and the fried onions into the lined baking tray. Sprinkle with the fresh parsley, then smooth out everything out so each bite will have a good mix of flavours.
Gently pour over the egg mixture, and finally top with the grated cheese and another really good grind of black pepper.
Bake for 30 minutes, or until the top is golden and the centre is firm when pressed. As it cools, sprinkle with a little more chopped parsley for colour.
Serve hot or cold, with salads and sides or as a simple meal alone.
Please enjoy my recipe! Jane | hedgecombers.com