Requires very few ingredients and quick to make. Enjoy with some crusty bread and salad leaves
Video
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Ingredients
- 500 g baby or new potatoes
- 4 cooking chorizo casing removed and sliced
- 100 ml white wine
- 3 sprigs thyme (or 1 tsp dry) leaves removed
- 150 g gruyere cheese sliced
- 2 spring onions sliced
Instructions
- Cook the potatoes in boiling salted water for approx 5-7 minutes depending on the size, a sharp knife should pierce them easily when done. Drain and leave to cool a little. When cool enough to handle, halve each potato.
- Preheat the oven to 220c.
- Gently heat a shallow ovenproof casserole pan with a splash of olive oil, cook the chorizo until it releases its oils. When the chorizo is cooked, turn the heat to high, add the wine and reduce by half.
- Tip in the cooked potatoes, coat with all the cooking juices, add the thyme, season with some salt and pepper, cover with cheese slices and place in the oven to 8-10 minutes until the cheese is melted. Sprinkle with spring onions
- Serve with green salad leaves and bread.
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