Saute Potato with Cripsy Chorizo, Tomatoes amd Herbs

The Chorizo can be replaced with crispy bacon or Parma ham as an alternative.

Serves: 4 No. of Vegetable Portions Per Serving: 1. Preparation Time: 10 Minutes Cooking Time: 20 Minutes

Ingredients

6 medium sized potatoes, Kerr’s Pink
150 g/6 oz finely sliced chorizo
25 g/1 oz low fat butter spread
3 tablespoons of olive oil
1 clove garlic, crushed
3 vine tomatoes, cored and cut into eighths
1 tablespoon of chopped fresh rosemary, thyme and basil
Salt and pepper

Method

• Par-boil the potatoes for 10-15 minutes in salted water. Alternatively, you could bake them in the microwave for 3 minutes each, make sure to pierce them.
• Meanwhile, place the thinly sliced Chorizo on a baking tray and put in a pre-heated oven 190°C/375°F/Gas mark 5 until crispy, approx. 10 minutes. Place on kitchen towel to absorb excess fat.
• Strain potatoes, cool slightly and then cut into thin slices. Fry in a hot pan with the olive oil, margarine and garlic until crispy and golden brown.
• Remove from heat, add the tomatoes, herbs and chorizo. Season and serve immediately