Chorizo and potato loaf

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.