Mexican baked wedges and corn with eggs and avocado salsa recipe
As a child I loved egg and chips at teatime and this is my fun and slightly healthier take on it. The mildly spiced potatoes become lovely and crisp when baked in olive oil and are multiplied in deliciousness when topped with a poached or fried egg and the fresh avocado salsa on the side.
Corn on the cob is possibly one of the most popular vegetables with kids (certainly mine and all their friends) so they should go down a treat too.
Ingredients
- 750 g Maris Piper potatoes
- 0.5 - 1 tsp mild chilli powder
- 0.5 tsp ground cumin
- 1 tsp garlic salt
- 2 tbsp olive oil
- 2 sweetcorn on the cob
- 1 bottle spray oil if frying eggs not poaching
- 4 eggs
- 1 splash of white wine vinegar
- 1 ripe avocado
- 0.5 lime, juice only
- 1 tbsp chopped coriander
- 2 spring onions, chopped
- 6 cherry tomatoes, quartered
- 0.5 tbsp olive oil
Details
- Cuisine: Mexican
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200ºC/fan 180ºC/gas 6. Put the chilli powder, cumin, garlic salt and the 2 tbsp of oil in a large bowl.
- While waiting for the oven to heat cut the potatoes into even size wedges and each piece of corn into 4.
- Toss the wedges and corn in the spice mixture and transfer into a roasting tray, and then the oven for 30 minutes, turning occasionally.
- While waiting for the wedges to cook peel, stone and dice the avocado, chop the spring onion, coriander and quarter the tomatoes. Gently mix together with the lime juice and season to taste. Around 5 minutes before the potatoes and corn are ready, boil a pan of water and drop the eggs gently into it poaching to your liking, or spray a pan with a light cooking spray and fry.
- Serve the wedges and corn on plates, topping with the eggs. Add a sprinkle of white wine vinegar and the side of salsa.
Recipe provided by The Potato Council.
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