Slide backgroundSlide thumbnail

COVID-19 (CORONAVIRUS) UPDATE:

Slide background

SAVE LIVES

>

CONTROL THE VIRUS

>

STAY ALERT

Potato Nachos with Tomato Salsa, Avocado & Sour Cream

0.0/5 rating (0 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 40 mins approx.
  • Difficulty: Easy
  • Print:
Potato Nachos with Tomato Salsa, Avocado & Sour Cream
 

Ingredients

  • 8 medium red skinned potatoes, washed well but not peeled
  • 4 tbsp olive oil
  • salt and freshly ground black pepper
  • 4 tbsp extra virgin olive oil
  • 2 small red onions, very finely chopped
  • 2 cloves garlic, pasted
  • 2 tbsp tomato puree
  • 400g sunblush tomatoes, chopped
  • 2 ripe plum tomatoes, roughly chopped
  • 4 tbsp fresh coriander, roughly chopped
  • Juice 2 large limes
  • 2-3 tbsp sherry vinegar
  • Chopped flesh from 3 ripe avocados
  • 300ml sour cream
  • 250G Monterey Jack cheese, grated
  • Coriander and Chives

Share This

Follow Phil

Method

  • Pre-heat the oven to 220C Gas 7.
  • Slice the potatoes into ½ cm thick discs leaving the skin on, then place in a bowl. Add the olive oil and salt and pepper and mix well.
  • Lay on baking sheets and bake until cooked and slightly crispy on the edges.
  • Heat the 4 tbsp olive oil, then add then add the onions and garlic, soften for 2-3 minutes. Then add the tomato puree and cook for a further 2-3 minutes. Add the sunblush tomatoes mix well and remove from the heat and cool.
  • Once cooled, add the chopped fresh tomatoes, coriander, lime juice and sherry vinegar, season well with salt and pepper.
  • Once the potatoes are cooked, remove from the oven and arrange on plates. Spoon over the salsa, avocado and sour cream. Sprinkle over chopped coriander and chopped chives.

You might also like

Baked Cheesy Dippers with Nachos Beans & Cheddar
Nachos Beans & Cheddar

Share This

Follow Phil