Using up the creme fraiche
Soften a bunch
of sliced spring
onions in a little
olive oil for a few
mins. Stir in 200g
6 tbsp basil pesto
and a splash of
water. Bubble for
4 mins. Stir in
6 tbsp crème
fraîche, then toss
Heat oven to 200C/180C fan/gas 6.
Bring a saucepan of water to the boil,
then blanch the potato slices for 2 mins
until almost cooked. Drain well, then tip
onto kitchen paper to dry.
Put the tortillas onto baking sheets.
Season the crème fraîche, then spread
over the tortillas. Top with the potato
slices, onion and chorizo, then scatter
over the grated cheese.
Bake for 8 mins until crisp and golden.
Meanwhile, mix the tomatoes with the
dressing and ½ tsp coarsely ground black
pepper, then toss through the rocket.
Pile a quarter of the salad in the middle
of each tortilla and serve.