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Categories:
potatoes butter vegetable oil onion ground cumin ground coriander garlic flatbreads Cheddar cheese mango
Viewed: 29 - Published at: 3 years agoIngredients
- 4 None potatoes, peeled
- 2 1/2 tbsp unsalted butter
- 2 tbsp vegetable oil
- 1 None onion, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 cloves garlic, crushed
- 6 None round flatbreads, such as naan
- 5 oz Cheddar cheese, grated
- None None mango chutney, to serve
Method
- For the potato mixture, cook potatoes in a saucepan of boiling water 8-10 mins, until tender. Cool and cut into 1/4 inch slices. Heat butter and oil in a large frying pan on high. Cook onion 3-4 mins, until softened. Add cumin, coriander and garlic and cook, stirring, 1 min, until fragrant. Add potatoes and cook, stirring carefully, 3 mins, until heated through and coated in spices. Season.
- To assemble, place 3 flatbreads on a work surface and scatter with half the cheese. Layer potato mixture evenly on top, then scatter with remaining cheese. Top with remaining 3 flatbreads.
- Heat a nonstick frying pan over medium heat. Spray with cooking oil. Cook flatbreads, one at a time, for 1-2 mins each side, until golden brown. Cut into wedges, season and serve with chutney.
