Potato and chorizo loaf

Potato and chorizo loaf

The Potato Cookbook

This is a versatile loaf that is equally good hot or cold. Served straight out of the oven with a salad of cherry tomatoes and mixed greens, it’s the perfect light summer lunch. Allow the loaf to cool and you’ve got picnic fare. Leftovers are lunchbox favourites. Excellent as the base for savoury new French toast, this loaf is delicious however you serve it.


Quantity Ingredient
2 small-medium waxy potatoes, peeled and cut into 1 cm cubes, about 280 grams
1/2 teaspoon salt, for the cooking water
125 grams chorizo
2 teaspoons olive oil
1 small red onion, diced
1 small red capsicum, seeded and diced
40 grams baby english spinach leaves, sliced
375 grams plain flour
185 grams grated cheddar cheese
125 grams unsalted butter, diced, cold
1 teaspoon sea salt
2 teaspoons baking powder
250ml full-cream milk
2 large eggs, at room temperature


  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Put the potatoes and salt in a small saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 8 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for a minute to ensure any excess water has evaporated. Set aside to cool.
  3. Quarter the chorizo lengthways and chop each long quarter into slices, about 5 mm. Heat the olive oil in a medium frying pan over medium heat and cook the chorizo, onion and red capsicum until the chorizo is sizzling and golden brown and the onion and capsicum are tender, stirring occasionally, about 10 minutes. Add the baby spinach to the pan and stir until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cubes of cooked potato. Set aside to cool while you make the dough.
  4. In a food processor, pulse the flour, 125 grams of the cheese, the butter, sea salt and baking powder until it resembles breadcrumbs. Add the milk and 1 egg and pulse until the dough starts to clump together. Form the dough into a flat disc, cover in plastic wrap and refrigerate for 20 minutes.
  5. On a lightly floured work surface, knead the dough until smooth, about 1 minute. Flour your rolling pin and roll the dough out to a 30 x 20 cm rectangle. With the long side of the dough facing you, spread the potato and chorizo filling over the dough, leaving a 2 cm border on the long edge furthest away from you. Sprinkle the filling with the remaining cheddar cheese. Roll up from the long side, enclosing the filling.
  6. Place on the baking tray, with the seam of the log underneath. Whisk 1 egg and 1 teaspoon of water together and brush over the dough.
  7. Bake until golden, about 30 minutes. Set aside for 5 minutes before slicing.
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