Chorizo and potato loaf
250 g, peeled, 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 lengthways, thinly sliced
- Preheat oven to 200°C. Cook potato in a saucepan of boiling, salted water for 2 minutes. Drain.
- 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.
- Spread one-third of the mixture into an 8 cm x 20 cm silicone loaf tin (or a WW silicone loaf tin). Sprinkle with one-third of the chorizo. Repeat layers twice more with remaining mixture and chorizo.
- 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.