Potato & chorizo pizza breads with peppery tomato salad

• medium to large potatoes3

  very thinly sliced

• wholemeal tortillas↗4
• half-fat crème fraîche↗6 tbsp tbsp
• ½ an onion

  thinly sliced

• thin slices chorizo8

  from a pack, diced

• mature cheddar↗25g g

  grated

• tomatoes↗3

  roughly chopped

• balsamic↗2 tsp tsp

  dressing

• ½ a 50g bag rocket

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Bring a saucepan of water to the boil, then blanch the potato slices for 2 mins until almost cooked. Drain well, then tip onto kitchen paper to dry.

2. 2

   Put the tortillas onto baking sheets. Season the crème fraîche, then spread over the tortillas. Top with the potato slices, onion and chorizo, then scatter over the grated cheese.

3. 3

   Bake for 8 mins until crisp and golden. Meanwhile, mix the tomatoes with the dressing and ½ tsp coarsely ground black pepper, then toss through the rocket. Pile a quarter of the salad in the middle of each tortilla and serve.