Potato & chorizo pizza breads with peppery tomato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 3 medium to large potatoesvery thinly sliced
- 4 wholemeal tortillas
- 6 tbsp half-fat crème fraîche
- ½ an onionthinly sliced
- 8 thin slices chorizofrom a pack, diced
- 25g mature cheddargrated
- 3 tomatoesroughly chopped
- 2 tsp balsamicdressing
- ½ a 50g bag rocket
Nutrition: per serving
- kcal287
- fat12g
- saturates5g
- carbs37g
- sugars5g
- fibre5g
- protein11g
- salt1.01glow
Method
step 1
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.
step 2
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.
step 3
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.
