|Energy (Kcal) 307|
|Saturated Fat 7.4g||25%|
|Total Sugars 2.7g|
Place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 5-6 minutes until tender. Drain.
Meanwhile, remove the skin from the chorizo and slice. Fry in a non-stick frying pan with the pepper for 2-3 minutes.
Add the spring onions, tomatoes and potatoes and cook for 2-3 minutes until heated through. Serve with salad as a light lunch or supper.
350g smooth potatoes thickly sliced
225g whole chorizo sausage
1 red pepper diced
1/2 bunch spring onions sliced
2 tomatoes diced
A bed of spuds, ham and asparagus is topped by a runny poached egg spruced up with hollandaise sauce. Deliciously simple!
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.
Tornado twister potatoes with zingy lime mayonnaise
Taking its origin from South Korean street food, give your guests a treat with these deliciously fun tornado twister potatoes. Generously seasoned with paprika, oregano and chili powder and served with zingy lime mayo, these tornado potatoes make the perfect showstopper for any occasion.
This campaign was originally produced in the framework of a programme co-financed by the European Union