Potato And Onion Chapatis

• 3 None medium potatoes, peeled
• 2 1/2 tbsp butter
• 2 tbsp vegetable oil
• 1 None onion, thinly sliced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 cloves garlic, minced
• 6 None chapatis or roti flatbreads
• 8 oz ricotta cheese
• 3.5 oz Cheddar cheese, shredded
• None None lemon wedges, to serve

1. Place potatoes in a large saucepan. Cover with cold water. Bring to a boil and cook for 8-10 mins, until just tender. Drain. Let cool then cut into 1/4 inch slices.
2. Heat butter and oil in a large frying pan over high heat. Saute onion for 3-4 mins, until tender. Add cumin, coriander and garlic. Cook for 1 min, until fragrant. Add potato, carefully stirring to heat through and coat in spice mixture.
3. Place 3 chapatis on a clean work surface. Spread ricotta over top then add a layer of potato mixture. Sprinkle with cheese. Top with remaining chapatis.
4. Heat a large, oiled frying pan over medium heat. Cook chapatis for 1-2 mins per side, until golden and cheese melts.
5. Sprinkle with sea salt. Serve warm with lemon wedges on the side.

potatoes, butter, vegetable oil, onion, ground cumin, ground coriander, garlic, roti flatbreads, ricotta cheese, cheddar cheese, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/25399 (may not work)