Tag Archives: Onion and Potato Curry

British Onion and Potato Tortillas {Recipes}

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British Onion and Potato Tortillas

Serves 2

This is an ideal mid-week meal. It’s an idea dish to use leftovers so you could add bacon, peas or
cheese.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

2 British brown onions cut onto 12 wedges
3tbsp olive oil
300g new potatoes, cooked and sliced
5 eggs
2 tbsp parsley
Sea salt and ground black pepper

1. Heat the oil in a 20cm frying pan and add the onions. Cook the onions for 6-7 minutes or
until the onions are soft and lightly brown.
2. Add the potatoes and toss with the onions. Cook for a further 5-7 minutes, shaking the
pan occasionally to make sure nothing sticks to the bottom.
3. Break the eggs into a small bowl and beat lightly with a fork. Add the parsley and season.
Gently pour the eggs over the onion and potato mixture, shaking the pan so the egg
mixture runs into all the gaps.
4. Return to a low heat and cook gently for about 20 minutes or until the eggs are jut set.
5. Place the tortilla under a preheated grill and cook for a few minutes further or until the
eggs are completely set and the top is lightly brown.
6. Serve with a salad or as part of a packed lunch or picnic.

Onion and Potato Curry

Posted on by

Onion and Potato Curry

Serves 4

This is a perfect vegetarian dish packed with flavour. It’s a delicious midweek meal for
vegetarians or those looking to eat less meat, or include as part of an Indian banquet.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

1 1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1 tbsp sunflower oil
2 sticks of cinnamon
3 garlic cloves, crushed
5 dried curry leaves
1 green chillies, seeds removed and chopped
2 British brown onions, peeled and roughly sliced
2-3 tbsp coriander, chopped
5 medium-sized new potatoes cut into chunks
10 ripe vine tomatoes
250ml water
150g frozen peas
Approx. 3 tbsp thick, plain yoghurt

1. Place the coriander seeds, fennel seeds and mustard seeds in a dry pan and heat gently
until they are lightly roasted and aromatic. Pour into a pestle and mortar and ground.
2. Pour the oil into a large, heavy-based pan, place over a medium heat and add the crushed
spices, cinnamon, garlic, curry leaves and chilli, a pinch of salt and cook for two to three
minutes. Add the onion, turn the heat down low and cook for 15 minutes or until the
onions are soft and beginning to take on a golden brown colour.
3. Add the potatoes, tomatoes and water then cover and cook for 20 minutes, or until the
potatoes are tender.
4. Add the peas and cook for a further 15 minutes. Stir in the yogurt and coriander leaves and then season and serve with warm naan bread.