Pot taco skillet

For the filling:

200 g cooked ground meat (leftover from spaghetti bolognese) 2 medium tomatoes, diced 1 leek 100 g cherry tomatoes 1 spring onion 3 tortillas 700 ml sunflower oil (for frying) ½ tsp ground coriander ½ tsp cumin 50 g grated parmesan 100 g mozzarella Salt Pepper

In a pan with a little oil, sauté the finely chopped leek until soft.

Add the cooked meat and heat thoroughly. If there’s any liquid, cook a bit longer until it evaporates.

Add cumin, paprika, coriander, salt, and pepper. Stir well.

Remove from heat and mix in the grated parmesan and mozzarella until melted into the warm meat.

Meanwhile, cut the tortillas into small triangles and fry them in hot sunflower oil until crispy. Place on paper towels and sprinkle with a bit of paprika.

Top the meat with quartered cherry tomatoes and chopped spring onion, directly in the pan.

Serve as is, with crispy tortilla chips on the side.