Chorizo and potato loaf

4
Total Time
1 hr 15 min
Prep
30 min
Cook
35 min
Serves
8
Difficulty
Easy

Ingredients

potato

250 g, cut into 1cm pieces

egg(s)

2 medium

white self-raising flour

cup(s), (100g)

fresh coriander

1½ tbs, chopped

olive oil

1 tbs

99% fat-free plain yoghurt

1 cup(s), (240g)

smoked paprika

¼ tsp

chorizo sausage

70 g, quartered, thinly sliced

Instructions

  1. Preheat oven to 200°C. Cook potato in a large saucepan of boiling salted water for 2 minutes. Drain.
  2. Whisk eggs and flour in a medium bowl until combined. Add coriander, oil, yoghurt and paprika. Season with salt and pepper and whisk to combine. Stir through potato and onion.
  3. Pour one-third of mixture into WW Loaf Tin and sprinkle with one-third of chorizo. Repeat twice to make 3 layers.
  4. Bake for 35 minutes or until loaf is cooked when tested with a skewer. Set aside in tin for 10 minutes before turning onto a wire rack to cool. Serve warm or at room temperature or store in an airtight container in the fridge when cooled.

Notes

TIPS: The WW Loaf tin is available for purchase at the WW Online Shop (ww.com/au/shop). Add 2 tbs grated extra light cheddar cheese with potato in step 2 or SWAP smoked paprika for a pinch of ground chilli.

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