Potato and chorizo tacos with onion and coriander

Ingredients

For 1 serving

• Corn tortillas3
• Potatoes120 g
• Chorizo20 g
• Onion30 g
• Cilantro3 g
• Salsa40 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Method

1. Bring a small pan of salted water to the boil; meanwhile peel the potatoes and cut them into roughly 1.5 cm cubes.
2. Cook the potatoes for 8 minutes, until a fork slides in easily; drain.
3. Meanwhile, peel the chorizo and dice it; peel the onion and chop it finely; tear the fresh coriander.
4. Heat the oil in a frying pan over a medium heat and fry the chorizo for 2–3 minutes, until it releases its red fat; add the potatoes and roughly crush them with a fork, cooking for 3 minutes, until they take on colour and a little crust.
5. Warm the tortillas in a dry frying pan over a medium heat for 30 seconds per side, until soft.
6. Fill the tortillas with the potato mixture and finish with the raw onion, coriander and salsa.