Recipes: Summer Tortilla with Tomato Salsa, Beefburger with Potato Wedges
This week’s serving comes from the Scottish Government’s Eat In Season campaign. Find more recipes at www.greenerscotland.org
Summer Tortilla with Tomato Salsa. Serves 4
Ingredients
500g new potatoes
One onion, preferably white
2 tbsp of rapeseed oil
3 tbsp chopped flat leaf parsley
Six free range eggs
Pinch of salt
Ground black pepper to taste
Tomato Salsa
Three tomatoes, finely chopped
Two cloves of garlic, finely chopped or crushed
One small bunch of chives, finely sliced
2 tbsp of rapeseed oil
A pinch of salt and pepper to season
Method
Parboil new potatoes leaving the skins on for 15/20 mins, if you prefer. Cut them into thick slices and chop the onion. Heat one tablespoon of oil in a large frying pan and add onions, fry to soften. Add the potatoes to the onion then heat gently, stirring occasionally until the potatoes are softened. Beat the eggs separately, then stir into the potatoes with the parsley and a pinch of salt and pepper. Lightly oil a small frying pan with one tablespoon of oil then add contents into the pan and cook on a low heat. When almost set, place pan under grill and brown. Slide on to a plate and cool for ten minutes before serving.
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Hide AdBeefburger with Potato Wedges and Tomato Salsa Salad. Serves four
Ingredients
Burgers
400g pack extra-lean beef mince
One onion, grated
1 tbsp tomato ketchup
Four small whole meal buns, halved
One Little Gem lettuce, leaves separated washed
One beef tomato, sliced
One red onion sliced (optional)
Four pickles or gherkins, halved
Wedges
Four large potatoes, cut into chunky wedges
1 tsp rapeseed/veg oil
1 tsp chilli flakes, plus a pinch of salt
Tomato Salsa Salad
450g baby plum tomatoes – halved lengthwise
Half a red onion, finely chopped
One green chilli, finely chopped
Two large handfuls of coriander, chopped
Juice of one lime
1 tsp of sea salt
Method
Combine all of the salsa ingredients in a dish and put in the fridge to chill for 30 minutes. Toss the wedges with the oil, season. Cook for about 30 mins, turning halfway through. Put the mince, chilli flakes, onion, tomato ketchup in a large bowl and mix to combine. Shape into four burgers, put into the fridge to set for ten minutes. Ten minutes before the chips are ready put the burgers on a baking tray and bake for ten minutes until cooked through.
Top one half of the buns with the lettuce, tomato and onion. Add the burgers, and then top with the roll tops. Serve with salad and wedges and pickles on the side.
Carrot and Poppyseed muffins. Makes 12
Ingredients
45ml sunflower oil
45ml low fat margarine
One free range egg beaten
250g carrot
1 tsp vanilla extact
100g plain flour
50g caster sugar
1 tsp baking powder
Half tsp salt
Half tsp ground cinnamon
Pinch of poppyseeds
Toppings
100g of low fat yogurt
Half orange zest
2 tbsp Honey
Method
Preheat oven to 170C and line 12 muffin cases with paper cases. Cream together the margarine, sunflower oil, grated carrot, vanilla extract and egg. Sift together the flour, baking powder, poppyseeds and cinnamon. Stir the flour mixture into the carrot mix. Pour into baking cases and bake for 40 mins until firm to touch. Allow to cool and top cakes with topping to taste.