Name: Potato & chorizo pizza breads with peppery tomato salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
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

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Potato & chorizo pizza breads with peppery tomato salad

Potato & chorizo pizza breads with peppery tomato salad

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.3 out of 5.6 ratingsRate

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This recipe puts a healthy spin on the classic pizza, perfect for a family meal

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A star rating of 4 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal287
fat12g
saturates5g
carbs37g
sugars5g
fibre5g
protein11g
salt1.01g

low

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, September 2009

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A star rating of 4.3 out of 5.6 ratings

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