Potato & Chorizo Pizza Breads With Peppery Tomato Salad
Satisfy your cravings with these flavorful and easy-to-make potato and chorizo tortillas. Thinly sliced potatoes, savory chorizo, and melted cheese come together on a crispy wholemeal tortilla. Topped with a zesty tomato and rocket salad, this dish is a delightful balance of textures and flavors. Just a few simple steps in the kitchen and you'll have a delicious meal ready to enjoy in no time.
— Constant Cookbook
Ingredients
- 3 medium to large potatoes , very thinly sliced
- 4 wholemeal tortillas
- 6 tbsp half-fat crème fraîche
- ½ an onion , thinly sliced
- 8 thin slices chorizo from a pack, diced
- 25g mature cheddar , grated
- 3 tomatoes , roughly chopped
- 2 tsp balsamic dressing
- ½ a 50g bag rocket
Instructions
- Heat oven to 200C/180C fan/gas 6. Bring a saucepan of water to the boil, then blanch the potato slices for 2 mins until almost cooked. Drain well, then tip onto kitchen paper to dry.
- Put the tortillas onto baking sheets. Season the crème fraîche, then spread over the tortillas. Top with the potato slices, onion and chorizo, then scatter over the grated cheese.
- Bake for 8 mins until crisp and golden. Meanwhile, mix the tomatoes with the dressing and ½ tsp coarsely ground black pepper, then toss through the rocket. Pile a quarter of the salad in the middle of each tortilla and serve.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 287 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.01 milligram of sodium
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