Potato tortas with avocado & chorizo

Potato tortas with avocado & chorizo

45 mins

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Ingredients

  • 3 (about 300g) Red Jacket potatoes, peeled, cut into 5mm cubes
  • 40g (1/4 cup) plain flour
  • 4 eggs, lightly whisked
  • Salt & freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 avocados, halved, stones removed, peeled
  • 1 teaspoon fresh lemon juice
  • 1 chorizo sausage, thinly sliced diagonall

Directions

  • Step 1

    Place the potato in a saucepan and cover with plenty of cold water. Bring to the boil over high heat. Boil, uncovered, for 8 minutes or until potato is tender. Drain. Set aside for 5 minutes to cool.

  • Step 2

    Place the potato in a large bowl. Add the flour and egg, and stir until just combined. Season with salt and pepper.

  • Step 3

    Heat the oil in a large frying pan over medium-high heat. Spoon five tablespoonsful of the potato mixture around the edge of the pan, allowing room for spreading. Cook for 2 minutes each side or until golden. Transfer to a plate. Repeat, in 3 more batches, with remaining potato mixture, reheating the pan between batches.

  • Step 4

    Place avocado and lemon juice in a bowl and use a fork to mash until smooth.

  • Step 5

    Heat a frying pan over high heat. Add the chorizo and cook for 1 minute each side or until brown.

  • Step 6

    Place potato tortas on a serving platter. Top with a dollop of avocado and a slice of chorizo. Serve immediately.

Recipe courtesy of www.taste.com.au
Serving size 20

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