Chorizo Potato Bake
This one tray bake features layers of sliced potato, chorizo, feta and garlic to make a tasty and satisfying lunch.
Introduction
This is one of my most popular lunches. It takes just a few minutes to prep on a Sunday and gives you four gorgeous hot or cold lunches for the week ahead. It’s hard to go wrong with eggs and potatoes really!
Ingredients
| olive oil spray | |
| 600g | potatoes, peeled and thinly sliced (prepared weight) |
| 150g | chorizo, sliced into thin discs |
| 50g | reduced-fat feta, cubed |
| 2 | garlic cloves, chopped |
| 8 | eggs |
| 400ml | semi-skimmed milk (2% fat) |
| 20g | fresh chives, finely chopped |
| salt and pepper, to taste |
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Line a large roasting tray with baking paper and give it a little spray of oil. Tumble the potatoes, chorizo, feta and garlic into the tray.
In a bowl or jug, combine the eggs, milk and chives. Season with salt and pepper, then mix well. Pour the mixture into the roasting tray.
Bake in the oven for 45 minutes. You will know it’s done when it swells up a little and is golden brown on top.
Slice into quarters and serve, or store in the fridge in an airtight container, to take to work or eat later. It will keep for 3–4 days and you can eat it cold or reheated.
Top Tip: You can microwave or parboil the spuds before adding them to the bake, if you like, to ensure they become soft on baking. You could also add extra garlic, some sliced red onion, leeks or more chorizo
Reviews
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