- 4 sweet potatoes
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- small bunch coriander, chopped
- 200g block feta cheese, crumbled
- 8 flour tortillas
- 140g sliced chorizo (about 24 slices)
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
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.