- 3 medium to large potatoes, very thinly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 wholemeal tortillas
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 6 tbsp half-fat crème fraîche
- ½ an onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 8 thin slices chorizo from a pack, diced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 25g mature cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 3 tomatoes, roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tsp balsamic dressing
- ½ a 50g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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 fraicheCreamy 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.