Smokey Chorizo & Herby Potato Traybake
with Vibrant Veg & Toasted Almonds
- Eggs
Elevate your recipe repertoire game with this vibrant potato hash, a rustic dish where diced veggies and meat are pan-fried together until golden and delicious. In this version, smoky chorizo and tender potatoes are tossed with bursting cherry tomatoes and baby spinach, then finished with crunchy flaked almonds and a dollop of creamy mayo for a truly satisfying meal.
Ingredients
1 tin
Tinned Cherry Tomatoes
200 g
Mild Chorizo
1 packet
Baby Spinach Leaves
1
Carrot
3
Potato
1 sachet
Garlic & Herb Seasoning
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and carrot into bite-sized chunks.
• Place on a lined oven tray. Sprinkle over garlic & herb seasoning, then
drizzle with olive oil and toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, roughly chop mild chorizo.
• Drain tinned cherry tomatoes.
• To a second lined oven tray, add chorizo and cherry tomatoes.
• Season with salt and pepper and drizzle over olive oil. Toss to combine.
• Roast until chorizo is browned and cooked through, 15-20 minutes.
• To the roast veggie tray, add baby spinach leaves and a drizzle of balsamic
vinegar. Toss to combine and season to taste with salt and pepper.
• Divide vibrant veg between plates, then top with smokey chorizo.
• Dollop over the mayonnaise to serve. Enjoy!
