Potato & Chorizo Pizza Breads with Peppery Tomato Salad Recipe

 

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
 

 

Serves 4

Prep 10 mins

Cook 10 mins

Low-fat

Method

• 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.

 

USING UP THE CREME FRAICHE

Creamy pea pasta. Soften a bunch of sliced spring onions in a little olive oil for a few mins. Stir in 200g frozen peas, 6 tbsp basil pesto and a splash of water. Bubble for 4 mins. Stir in 6 tbsp crème fraîche, then toss through 400g cooked pasta.

 

Per Serving

287 kcalories, protein 11g, carbohydrate 37g, fat 12 g, saturated fat 5g, fibre 5g, sugar 5g, salt 1.01 g

 

 

Recipe from Good Food magazine