Heat oven to 200C/180C fan/gas 6.
Pierce the potatoes a few times each and
put on a baking tray. Cook for 50 mins
until really soft. Leave to cool slightly.
Scoop the sweet potato flesh out of
the skins into a bowl. Mash with the
coriander, season and gently fold through
the feta. This can be done earlier in the
day – cover and keep in the fridge. Heat
a large griddle pan.
Spread the sweet potato mixture over
half of each tortilla, top with chorizo
slices and fold the other side over.
Cook on the hot griddle pan for 3 mins
each side until golden. Cut each tortilla
in half and serve.