Chorizo & sweet potato tortillas with onion, lime & coriander salad

1. Heat the olive oil in a large deep frying pan over a medium heat. Add the chorizo, cook stirring occasionally, for 5 minutes or until chorizo is crisp.
   
2. Add the sweet potato and stock, stir to combine. Cover, reduce the heat to low and simmer for 8 minutes. Remove lid and simmer for a further 5-10 minutes or until all the stock has evaporated and the sweet potato is tender. Season with freshly ground black pepper and sea salt.
   
3. Meanwhile, to make the salad, place the onion, lime juice and salt in a bowl and toss to combine. Set aside to marinate, stirring occasionally, for 10 minutes.
   
4. To serve, spoon a little of the chorizo and sweet potato down the centre of each tortilla, top with some ricotta, onion salad and chopped coriander and fold to enclose filling. Serve immediately.

Also in the mag this week:

From the food pages

• Chicken & beetroot salad with blue cheese & hazelnuts
  
• Mixed berry trifle
  
• Reader recipe: Bacon & egg pie by Julie Asher, Parkenham, VIC.