recipe: summer sweetcorn tortilla

Our love for Mexican food seems to grow stronger and stronger. Corn is a mainstay of Mexican cuisine, so make the most of the bounty of summer with the sweetness of fresh sweetcorn and rustle up this fresh dish.

With a host of vegetables and spices it works at any time of day and topping it off with an egg or two provides a balanced plate. This also works as easily for one as it does to feed three or four so it’s perfect for a solo lunch or a quickly rustled up meal with friends and family.

Ingredients – serves 2 but easily scaled up

• 2 shallots, diced
• 1/2 red pepper, diced
• a cob of sweetcorn
• 1/2 tsp chilli powder
• 1/2 tsp ground cumin
• 3/4 tsp ground coriander
• 3/4 tsp oregano
• 2 tomato, diced
• 2 tbsp jalapeños, diced
• 50g mature cheddar cheese
• 1 lime
• 2 tortillas
• 2-4 eggs
• oil

Method

1. Preheat the oven on a low heat (approximately 80 degrees celsius).
2. Heat a small amount of oil in a frying pan. Add a tortilla to the pan and cook on each side for approximately a minute each side so that it browns. Repeat with each tortilla.
3. Place each cooked tortilla on an overproof dish or plate and sprinkle with cheese. Place in the oven to keep warm and so that the cheese can melt slightly.
4. Add 1 tbsp of oil to the frying pan and fry the shallots and pepper for 2-3 minutes until softened.
5. Remove the leaves from the cob and then cut the sweetcorn from the cob. Add the sweetcorn and fry for a further 1-2 minutes.
6. Add the chilli powder, cumin, coriander and oregano and fry for 1 minute to release the spices aroma. Season with salt and pepper.
7. Add the diced tomato and jalapenos and cook for 2-3 minutes.
8. Heat some oil in an additional frying pan and fry the eggs on a medium heat.
9. When the eggs are almost cooked, remove each tortilla from the oven and spoon on the vegetable mixture, topping with an egg(s). Enjoy!