Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 5 potatoes (e.g. Rooster potatoes) (approximately 700 g)
  • 2 cloves garlic
  • 8 large flour or corn tortillas
  • 2 medium onions, finely chopped
  • 400 g chorizo sausage, chopped
  • thyme
  • 250 g sour cream
  • olive oil
  • 1 tin red kidney beans (400 g)
  • 1 tsp chilli seasoning
  • chives, finely chopped
  • sea salt and black pepper
  • handful of grated Cheddar cheese
EUPOTATOES28230 website 820x480 recipes 61 B
Cooking time: 20 MIN
  1. Wash, peel, and cut the potatoes. Place them in a pan of cold water. Bring to the boil and cook for 20-25 minutes.
  2. In a large pan, over a medium-high heat fry the onion until soft. Add the garlic and cook for another 3 minutes.
  3. Add the potatoes, kidney beans, chorizo and turn the heat up high. Fry for an additional 5 minutes.
  4. Mix in the thyme and season with salt, pepper, and chilli.
  5. When fried, set aside, and spread small batches of mixture on one half of a tortilla. Finish with cheese.
  6. Fold the tortilla over, place it on a hot frying pan and cook until golden.
  7. Repeat with the remaining tortillas.
  8. Garnish the sour cream with chives and serve as a dip.

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