Watch our 20-second video for the easiest way to stone an avocado…
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Ingredients
- new potatoes 300g, halved if large
- oil
- cumin seeds 1 tsp
- spring onions 4, chopped
- tomatoes 2, diced
- pickled jalapeños 5 slices from a jar, chopped
- coriander a handful, chopped
- avocado 1, sliced
- eggs 2, poached to serve
Method
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Step 1
Cook the potatoes in boiling salted water until just tender, then drain well.
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Step 2
Heat 1 tbsp oil in a pan.Add the potatoes and fry until they start to turn crisp and golden – give them a gentle squish with the back of a fork to break them as they cook. Add the cumin seeds and cook for a minute. Scoop out the potatoes and wipe the pan.
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Step 3
Add a little more oil to the pan with the spring onions, tomatoes and jalapeños. Cook for a few minutes until softened, then add back the potatoes. Toss with the coriander and season.
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Step 4
Spoon the potatoes onto plates, add the avocado and an egg.
Nutritional Information
- Kcals 424
- Fat 27.6g
- Saturates 5.8g
- Carbs 29.3g
- Fibre 7.2g
- Protein 11.1g
- Salt 0.7g