Potato Nachos

RECIPE

3 large or 6 mini tortillas cut in small triangles (I use HM Foods brand)
Lay onto oven tray and bake on 150 until crispy

TOMATO CHUTNEY:
Saute sliced onion in a pot, then add grated tomato and 1 sachet tomato paste. Season with salt, black pepper, garlic flakes, sugar and origanum. Let cook until thickened.

POTATOES:
Cut potatoes into cubes and boil until soft but not mushy. Shallow fry in a pan until golden and season with Robertsons Aromatic roast potato spice.

DRESSING:
Mix 1 tablespoon plain yoghurt and 1 tablespoon mayonnaise, season with salt, pepper and sugar.

Layer tortilla chips in a dish, spread over the potatoes, tomato chutney and grated cheese. Add chopped cherry tomatoes and chopped parsley. Season with coarse black pepper and drizzle the dressing on top. Bake for 5-10 minutes until cheese melts.

WOULD YOU LIKE TO ?

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