Chorizo and Potato Flatbreads with Tomato Salad

Name: Chorizo and Potato Flatbreads with Tomato Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Portionen
Ingredients: 3 piece medium to large potatoes; 4 piece wholemeal tortillas; 6 tbsp half-fat crème fraîche; 8 slice thin slices chorizo; 25 g mature cheddar; 3 piece tomatoes; 2 tsp balsamic

Pizza

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Cook Time

30 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Chorizo and Potato Flatbreads with Tomato Salad is ready in 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These chorizo and potato flatbreads are a delightful twist on traditional pizza, perfect for a quick lunch or a casual dinner. The combination of thinly sliced potatoes, spicy chorizo, and creamy crème fraîche on a wholemeal tortilla creates a satisfying and flavorful base. Topped with mature cheddar and served with a refreshing peppery tomato salad, this dish is both easy to make and incredibly tasty. I love how the slight spice of the chorizo complements the sweetness of the tomatoes. Ready in under 30 minutes, it's a great option for busy weeknights or a relaxed weekend brunch.

Ingredients (7 ingredients)

3 piece medium to large potatoes
4 piece wholemeal tortillas
6 tbsp half-fat crème fraîche
8 slice thin slices chorizo
25 g mature cheddar
3 piece tomatoes
2 tsp balsamic

Preparation (6 steps)

Prepare the potatoes

Thermomix® Setting

2 min/212°F/Speed 1 100

Peel the potatoes and slice them thinly. Place the potato slices in the mixing bowl and add water to cover. Cook for 2 minutes/100°C/Speed 1 to blanch them. Drain the potatoes well and pat them dry with kitchen paper.

120

Prepare the crème fraîche

Thermomix® Setting

10 sec/Speed 3

Place the crème fraîche in the mixing bowl. Season with salt and pepper. Mix for 10 seconds/Speed 3 to combine.

Assemble the flatbreads

Place the wholemeal tortillas on baking sheets. Spread the seasoned crème fraîche evenly over each tortilla. Top with the blanched potato slices and chorizo slices. Sprinkle the grated mature cheddar over the top.

Bake the flatbreads

Preheat oven to 200°C/180°C fan/gas 6. Bake the assembled flatbreads for 8 minutes, or until the tortillas are crisp and golden and the cheese is melted and bubbly.

Prepare the tomato salad

While the flatbreads are baking, prepare the tomato salad. Chop the tomatoes and place them in a bowl. Add the balsamic and ½ tsp coarsely ground black pepper. Toss to combine.