1 great big potato
cumin seed
fennel seed
fenugreek seed
smoked paprika
ground turmeric
2 flour tortillas
3 eggs
fresh chilli
2 green onions
big tablespoon mayo
big tablespoon yogurt
big teaspoon chutney
chopped parsley or coriander
Cut the potato into small chunks. Boil in salted water until well tender and then drain. Dry toast the cumin and fennel seeds in a nonstick pan, then put them in the spice grinder. Toast the fenugreek next; it won't take half as long. Put the fenugreek with the cumin and fennel and grind them all to powder. Mix this with the ground paprika and turmeric. Toss the potatoes in the frying pan with a bit of oil over medium heat. When they are hot through, toss them with the spices, check seasoning and set them aside.
Chop some parsley. Make a sauce with mayo, yogurt, chutney and herbs.
Beat three eggs with a bit of water. Chop the chilli and the green onions. Sweat them in butter in the pan over medium-low heat. Add half the eggs and lay a tortilla over them. Wait about 30 sec and flip the whole thing. Spread half the sauce over it, line up half the potatoes across the middle and scatter over some chopped herbs. Slide this out onto a board and roll it up. Repeat with the rest of the eggs and other tortilla.
After Nadiya Hussein. Kinda like a kati roll.
