Gluten-free potato and chorizo tortillas
Righty-ho. If you think you’ve seen something like this before, you’d be right. In May last year, I published this recipe for the first time. But recently I re-worked it and re-shot it, and was pleased with the results, so I thought it worthy of a second post.
This recipe calls for roast potatoes. Leftovers from your Sunday-lunch-roast-with-all-the-trimmings are just perfect except for the obvious problem: whoever heard of a leftover roast potato? There are never any leftover potatoes in my house, but maybe you and your family can exercise more restraint than mine. Or maybe, like me, you’ll be roasting the potatoes just for these tortillas.
Even if that’s the case, they’re worth the fairly minimal effort. They take a bit of time to cook, but not to make, if you know what I mean. And just think – they have great finger-food potential – just cut them into bite-sized portions and then send the leftovers to school the next day.
I used a mini-loaf tin for this recipe, but a standard muffin tin will work just as well. If your kids don’t like the taste of the chorizo sausage, you can leave it out. Although I just love the way the fat from the sausage infuses the potato when it’s all roasting in the same tray. Gosh! How’s that for a bit of culinary enlightenment?
550 g peeled and quartered roasting potatoes
2 tbs oil (I used grapeseed oil)
Generous pinch of salt
125 g raw chorizo sausage, halved lengthways and sliced
Salt and pepper to season
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line a roasting tray.
In a large bowl, toss the potatoes in oil and salt. Spread in a single layer in roasting tray and cook for 50 minutes. Add chorizo sausage and cook for a further 10 minutes or until potatoes are cooked through and golden brown.
Remove from oven and allow to cool.
Grease and line 6 cavities in a 175 ml mini-loaf tin or 8 cavities in a half-cup capacity muffin tin.
When potatoes are completely cooled, cut into 3-4 millimetre slices.
In a large bowl, whisk eggs until well combined. Add potato and chorizo sausage, with generous amounts of salt and pepper to season. Gently combine ingredients, taking care to separate slices of potato so that they are well coated in the egg.
Spoon into loaf tin, ensuring that potato slices are spread evenly in each cavity, and spoon a little extra egg mix over the top.
Bake for 20 minutes, until egg is set and tortillas are golden brown.
Makes 6 (or 8, if using a muffin tin).