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$12 per month for 12 months

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Photo of Chorizo and potato loaf by WW

Chorizo and potato loaf

Total Time
1 hr 10 min
30 min
40 min
If you prefer savoury flavours over sweet, you’ll love this tasty loaf. Great as a satisfying snack or served warm with a leafy salad or bowl of soup for a light lunch.



250 g, peeled, cut into 1cm pieces


2 medium

White self-raising flour

cup(s), (100g)

Fresh coriander

1½ tbs, chopped

Olive oil

1 tbs

99% fat-free, plain or natural yoghurt, unsweetened

1 cup(s), (240g)

Smoked paprika

¼ tsp

Chorizo sausage

70 g, quartered lengthways, thinly sliced


  1. Preheat oven to 200°C. Cook potato in a saucepan of boiling, salted water for 2 minutes. Drain.
  2. Whisk eggs and flour in a medium bowl until smooth. Add coriander, oil, yoghurt and paprika. Season with salt and pepper and whisk to combine. Stir in potato.
  3. Spread one-third of the mixture into an 8 cm x 20 cm silicone loaf tin. Sprinkle with one-third of the chorizo. Repeat layers twice more with remaining mixture and chorizo.
  4. Bake for 35 minutes or until loaf is cooked when tested with a skewer. Stand in tin for 10 minutes before turning onto a wire rack. Serve warm or cooled.


COOK'S TIPS: For a cheesy flavour, add 2 tablespoons grated light tasty cheese with the potato in step 2, or for a hot and spicy flavour, add ¼ teaspoon chilli powder. TO REFRIGERATE: Store loaf in a reusable container for up to 3 days. Serve cold or microwave slices until warm. TO FREEZE: Store loaf as above, or store individual slices in reusable snap–lock bags, for up to 2 months. Thaw overnight in the fridge to serve cold. To reheat, microwave slices until warm.