Prawn Tortas WITH Salsa Mexicana
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
A quick and flavorful Mexican-inspired dish featuring prawn and potato tortas with a smoky chipotle salsa. Ready in just 20 minutes, perfect for a weeknight dinner.
Ingredients
- unpeeled potatoes chopped into 1cm/½in cubes
- 1 clove garlic peeled
- 4 spring onions trimmed
- 1 coriander leaves
- raw, peeled king prawns
- feta cheese
- 0.5 egg
- plain flour
- 14.8 ml olive oil
- sea salt
- freshly ground black pepper
- 1 clove garlic peeled
- drained sun-dried tomatoes in oil
- 1 dried chipotle chilli
- 14.8 ml olive oil
- 0.5 lime juiced
Nutrition (per serving, estimated)
Estimated based off 14 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 421 mg
- Iron: 6.23 mg
- Magnesium: 83.8 mg
- Phosphorus: 325 mg
- Potassium: 1234 mg
- Zinc: 2.68 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 coriander leaves
- raw, peeled king prawns
- feta cheese
- 0.5 egg
- plain flour
- 14.8 ml olive oil
- sea salt
- freshly ground black pepper
- drained sun-dried tomatoes in oil
- 1 dried chipotle chilli
- 14.8 ml olive oil
Prepare
- unpeeled potatoes, chopped into 1cm/½in cubes
- Peel 1 clove garlic
- Trim 4 spring onions
- Peel 1 clove garlic
- Juice 0.5 lime
Let's Cook
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Step 1.
Cook the potatoes in a saucepan of boiling water for 8 minutes, or until tender. Drain in a colander and refresh under cold water, then drain again. Return the potatoes to the saucepan and lightly mash them so that they start to break down. Leave to one side.
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Step 2.
While the potatoes cook, put the garlic and spring onions into a food processor with the coriander and blend to roughly chop. Add the prawns and feta cheese, and blend into a rough paste. Tip the paste into a large mixing bowl, add the egg and flour, then season with salt and pepper. Transfer the mashed potatoes to the bowl and mix everything together well until a dough-like consistency.
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Step 3.
Heat the oil in a small frying pan or skillet over a high heat. Scoop the potato mixture into the pan and spread it out to cover the base. Reduce the heat to medium and cook for 1½–2 minutes, shaking the pan occasionally, until golden on one side.
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Step 4.
Meanwhile, to make the salsa, put the garlic, sun-dried tomatoes, chilli and oil into a mini food processor or blender. Pour in the lime juice, season with salt and blend into a smooth paste. Tip the smoky salsa into a serving bowl and leave to one side.
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Step 5.
When the tortas has cooked on one side, rub a little oil over a side plate and carefully place it, oil-side down, over the pan with the half-cooked tortas. Holding the plate and the frying pan handle, carefully flip the pan over so that the tortas rests on the plate. Slip it back into the pan and cook for another 1½–2 minutes until golden. Serve with the hot, smoky salsa.