Chorizo and potato loaf
250 g, cut into 1cm pieces
White self-raising flour
⅔ cup(s), (100g)
1½ tbs, chopped
99% fat-free plain yoghurt
1 cup(s), (240g)
70 g, quartered, thinly sliced
- Preheat oven to 200°C. Cook potato in a large saucepan of boiling salted water for 2 minutes. Drain.
- 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.
- Pour one-third of mixture into WW Loaf Tin and sprinkle with one-third of chorizo. Repeat twice to make 3 layers.
- 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.