• 4servings
  • 10minutes
  • 287calories

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Nutrition Info . . .

VitaminsB3, C, P
MineralsSilicon, Sulfur

Ingredients Jump to Instructions ↓

  1. 3 medium to large potatoes , very thinly sliced

  2. 4 wholemeal tortillas

  3. 6 tbsp half-fat creme fraiche

  4. 1/2 an onion , thinly sliced

  5. 8 thin slices chorizo from a pack, diced

  6. 25g mature cheddar , grated

  7. 3 tomatoes , roughly chopped

  8. 2 tsp balsamic dressing

  9. 1/2 a 50g bag rocket

Instructions Jump to Ingredients ↑

  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.

  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.

  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.

  4. 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.


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