Mexican Tortilla
Potatoes with a difference – in vegetarian wraps.
Perfect for lunch too.
Ingredients
For 20 tortillas:
- 2 kg Mexican Potatoes
- 20 tortilla wraps
- 400 g sweetcorn
- 2 red peppers
- 1 yellow pepper
- 5 spring onions
- Grated cheese
Preparation
- Pre-heat the oven to 180 °C.
- Sauté the Mexican Potatoes in a pan.
- Finely chop the pepper and spring onions.
- Fill the tortilla wraps with potatoes, pepper, spring onions and sweetcorn and fold together.
- Arrange the wraps in a casserole dish and sprinkle with cheese.
- Place the casserole dish in the oven for 20 minutes.
- Serve with crème fraîche, guacamole and/or a spicy tomato sauce.
