Potato And Onion Chapatis

• 4 medium potatoes, peeled
• 2 tbsp vegetable oil
• 2 tbsp butter
• 1 None onion, peeled and chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 cloves garlic, crushed
• 6 None chapatis
• 1 cup grated Cheddar cheese

1. Cook the potatoes in a saucepan of boiling water for 8-10 mins until just tender. Drain the potatoes and let them cool, then slice thinly.
2. Heat the oil and butter in a large skillet on high heat. Saute the onion for 3-4 mins until tender. Add the cumin, coriander and garlic. Saute for 1 min until fragrant.
3. Add the potato, carefully stirring until heated through and coated in the spice mixture.
4. Preheat the oven 300u0b0F. Place the chapatis on a work surface. Sprinkle 3 chapatis with half the cheese. Layer the potato mixture evenly over the top. Sprinkle with the remaining cheese. Top with the remaining chapatis.
5. Heat a large, oiled skillet on medium heat. Cook a chapati stack for 2-3 mins each side until golden and the cheese melts.
6. Transfer to a plate. Keep warm in the oven. Repeat with the remaining chapatis. Cut into wedges and serve warm.

potatoes, vegetable oil, butter, onion, ground cumin, ground coriander, garlic, chapatis, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/34685 (may not work)