Spiced Tortilla Recipes

Steps:

• Heat the oil in a large frying pan. Fry the onion and half the chilli for 5 mins until softened. Tip in the spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan. Season the eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set.
• Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set. Scatter the coriander leaves and remaining chilli over the top, slice into wedges and serve with a green salad.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Lightly brush 2 large baking pans with oil. Whisk 1/4 cup oil with spices and salt and brush 1 side of each tortilla with it. Make 3 (4-tortilla) stacks and cut stacks into 1/4-inch-wide strips. Arrange strips in 1 layer in baking pans. Bake, switching position of pans halfway through baking, until golden and crisp, 12 to 15 minutes. Season with salt and cool completely in pans.

Steps:

• Preheat oven to 350°F.
• Brush both sides of tortillas with oil and with scissors cut each tortilla into about 5 randomly shaped wavy strips. In 2 large shallow baking pans arrange half of strips in one layer. (Strips should curl up on their own, but if necessary gently twist or fold them over.)
• In a small bowl combine chili powder, salt, and sugar and through a small sieve sprinkle half of mixture over tortilla strips in pans. Bake tortilla strips in upper and lower thirds of oven until just crisp, 6 to 8 minutes, and transfer to paper towels to cool. Make more chips in same manner with remaining tortilla strips and chili mixture.

Steps:

• In a food processor, whizz together all the ingredients for the hummus, adding about 50ml water to loosen the mixture to your desired consistency. Season, then chill for up to 24 hrs.
• In the small bowl of a food processor or with a stick blender, whizz together all the ingredients for the herby oil. This can also be chilled for up to 24 hrs.
• Just before you want to serve, heat oven to 200C/180C fan/gas 6 to make the tortilla chips. Mix together the oil, cumin and sumac, brush over one side of each tortilla and season. Cut each one into 8 triangles and arrange in a single layer on a baking tray (you may need to use 2 trays, or cook them in batches). Bake in the oven for 5-8 mins until crisp and lightly golden.
• Spread the hummus over a large serving plate, drizzle with the herby oil and scatter over the pomegranate seeds, pine nuts and feta. Serve with the homemade tortilla chips.