Spicy Potato Wraps
Prepare a flavorful meal with these delicious spelt tortillas topped with spicy potatoes. The tortillas are made with a blend of aromatic spices and cooked until perfectly browned. The spicy potatoes are a delightful mix of roasted flavors, infused with a fragrant blend of ground spices and fresh herbs. Topped with creamy yogurt, cheese, and vibrant salad leaves, this dish offers a savory and satisfying experience that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 200g/7oz plain white spelt flour
- 2 tsp rapeseed oil
- ½ tsp salt
- , for dusting flour
- 1 tsp coriander seeds
- 1 tsp cumin
- 1 tsp fennel seeds
- 2 tsp smoked paprika
- salt
- 1 tbsp light olive oil
- 2 baked potatoes
- 1 chilli
- ½ red onion
- 2 cloves garlic
- 2 tomatoes
- 1 sprig fresh coriander
- 1 sprig fresh mint
- ½ lime
- few handfuls salad leaves
- cheese to taste, grated cheddar
- 150g/5 fl oz natural yoghurt
Instructions
- 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. (Donât work it for a more than a minute or two as itâs 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 a 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 wonât 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.
Cook Time
10M
Prep Time
PT1H
Yield
Serves 3/4
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