Potato, Chorizo And Spinach Casserole - cooking recipe

Ingredients

3 None large (1 1/4 lb) potatoes, peeled
1 lb sweet potatoes, peeled
5 oz char-grilled peppers, drained, 1 tbsp oil reserved
2.5 oz baby spinach, shredded
3 oz Cheddar cheese, grated
5.25 oz fresh ricotta cheese, crumbled
10 None eggs, at room temperature
1 1/4 cups sour cream
1/3 cup milk
1 clove garlic, minced
1 None small red onion, halved, cut into thin wedges
1 link chorizo, thinly sliced
2 tbsp fresh flat-leaf parsley leaves, finely chopped

Preparation

Preheat oven to 350\u00b0F. Grease an 8 inch cake pan. Line base and sides with parchment paper. Place on a baking tray.
Pierce potatoes and sweet potatoes all over with a skewer. Microwave potatoes on HIGH (100%) for 4 mins, or until just tender. Let cool for 5 mins then slice. Microwave sweet potatoes on HIGH (100%) for 4 mins, or until just tender. Let cool for 5 mins then slice.
Arrange 1/2 the sliced potato and sweet potatoes in prepared dish. Top with 1/2 each of the peppers, spinach, Cheddar and ricotta. Repeat layers, finishing with ricotta.
Whisk together eggs, sour cream, milk and garlic. Season. Pour over vegetables in dish. Toss onion and chorizo with reserved pepper oil. Arrange over top. Cover with foil and bake for 1 hour. Remove foil and bake for another 45 mins, or until golden brown and vegetables are tender.
Sprinkle with parsley then let cool in pan for 3 hours, or until completely cooled. Remove from pan and cut into wedges to serve.