Hugh Fearnley-whittingstall’s (part 5) – Sweet potato and Peppadew tortilla

Sweet potato and Peppadew tortilla

Make this tortilla for supper, then enjoy the
rest for lunch the next day.

Preparation
time: 30 minutes

Cooking
time: 40 minutes

Serves 8

Easy/prepare
ahead

Sweet potato and
Peppadew tortilla

750g (1lb
10oz) sweet potatoes, peeled and sliced

2tbsp olive
oil

2 onions,
finely sliced

2 garlic
cloves, crushed

12 Peppadew
peppers, sliced

12 large
free-range eggs, beaten

3tbsp
grated Parmesan

Lemon
wedges and rocket, to serve

1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Steam the sweet
   potatoes for 10 minutes, or until tender. Meanwhile, heat the oil in a
   non-stick 24cm (9_1/2in) ovenproof pan, rubbing a little up the
   sides, and cook the onions and garlic for 5 minutes without coloring, then
   remove and set aside.
2. Place a layer of sweet potatoes on the bottom of the pan, scatter
   with Peppadew slices, some of the onion mix and a little seasoning, and
   pour over a layer of beaten egg. Repeat until everything is used up, then
   scatter the Parmesan over the top. Cook on a low heat for 5 minutes, then
   place in the oven for 25 to 30 minutes until golden and crisp, and until a
   skewer inserted in the middle comes out clean.
3. You can either tip it out on to a board and serve immediately cut
   into wedges with lemon wedges and a rocket salad, or let it cool to room
   temperature before serving. It will keep for 2 days in the fridge.

Per
serving: 284 calories, 16g fat (4.5g saturated), 23g carbohydrate

Indian potato and chickpea “fry up” with capers

Packed with slow energy-releasing carbohydrates
to keep you full for longer

Preparation
time: 10 minutes

Cooking
time: 15 minutes

Serves 4

Easy/prepare
ahead

Indian potato and
chickpea “fry up” with capers

500g (1lb
2oz) mini new potatoes

2tbsp olive
oil

1 large
onion, finely sliced

2 garlic
cloves, crushed

3tsp garam
masala

Large pinch
chili flakes

3tbsp
tomato purée

400g can
chickpeas, drained and rinsed

400g can
chopped tomatoes

1tsp sugar

Juice 1
lemon

Handful
coriander, roughly chopped

3tbsp
capers

50g (2oz)
almonds

Boil or
steam the potatoes for 15 minutes, until cooked, then cut in half.

1. Meanwhile, heat the oil in a frying pan, add the onion and garlic
   and cook gently for a couple of minutes. Add the garam masala and chili
   flakes, and cook for a further 2 minutes, then add the tomato puree and
   2tbsp water and cook for another 2 minutes. Add the chickpeas, tomatoes,
   sugar and lemon juice with a little seasoning, then increase the heat and
   cook, stirring, for about 5 minutes. If it looks like it’s getting a bit
   dry, add a little more water.
2. When the potatoes are cooked, add them to the pan. Check the
   seasoning, then stir through the coriander. Serve scattered with the
   capers and almonds. This is a complete dish in itself, but if you like,
   you could serve it with a green salad, or some steamed green beans.

Per
serving: 330 calories, 15g fat (2g saturated), 40g carbohydrate