These tasty spicy potato wraps are a great way to use up any leftover potatoes, but they work particularly well with boiled or baked spuds. Making your own tortillas is trouble-free and very cheap but you can buy them if you prefer.
For the tortillas
200g/7oz plain white spelt flour
2 tsp rapeseed oil
½ tsp salt
flour, for dusting
For the spicy potatoes
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp smoked paprika
1 tbsp light olive oil
2 baked potatoes, cut into chunks
1 chilli, chopped
½ red onion, thinly sliced
2 cloves garlic, chopped
2 tomatoes, chopped
1 sprig fresh coriander
1 sprig fresh mint
½ lime, juice only
few handfuls salad leaves
cheddar cheese to taste, grated
150g/5 fl oz natural yoghurt
- For the tortillas, in a mixing bowl combine all the ingredients along with 150g/5fl oz cold water to form a smooth dough. Knead the dough for 1-2 minutes. (Don’t work it for a more than a minute or two as it’s easier to roll out with less kneading at this stage.)
- Once the dough is smooth, cover the bowl with cling film and leave to rest for five minutes.
- Place a large, non-stick frying pan over medium heat.
- Break the dough into golf-ball sized pieces and dust with a little extra flour, then roll out into rounds about the thickness of a 5p piece.
- Place a dough round in the hot, dry pan and wait until it starts to puff up before turning it over and cooking for the same time on the other side.
- Again, they will puff up. Press them down with a spatula and cook until they are browned in spots and cooked through. Remove from the pan and place on a plate. Repeat the process until you have used all the dough.
- You can stack the tortillas on top of each other on the plate; they won’t stick together.
- For the spicy potatoes, in a dry pan, toast your whole spices, heating them gently until they begin to release their aroma.
- Remove from the heat and lightly crush them in a pestle and mortar or a spice grinder. Once ground down to a coarse mixture, add the smoked paprika and a little salt.
- Heat a frying pan big enough to hold all your potato, add the oil and begin frying the potato pieces.
- Once they start to brown, add the spice mix, chopped chilli (as much or as little as you like), onion and garlic and cook for a few minutes until the onion softens; you may need to add a little more oil.
- Add the chopped tomatoes to the pan and roughly chop the mint and coriander.
- Squeeze the lime over the potatoes and remove the pan from the heat.
- To serve put the potatoes onto the tortillas and top with herbs. Sprinkle with grated cheese, yoghurt and salad leaves.
Source: BBC FOODS