Tacos · FIRST EDITION

Crisp potato & pea tacos

Golden potato edges, sweet peas and a squeeze of lime tucked into warm tortillas.

35 minutes · Serves 2

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration · stock photograph

If a potato hash is familiar, crisp up the same potatoes and fold them into tacos.

Here’s how.

1
Parboil the potatoes
Cover potatoes with water, bring to a boil and simmer for 7–9 minutes until just tender. Add peas for the final 2 minutes, then drain well.
2
Crisp the filling
Shake the drained potatoes gently to roughen the edges. Heat oil in a wide pan, then fry potatoes and peas for 8–10 minutes, turning occasionally. Add paprika and half the salt for the last minute.
3
Dress the cabbage
Toss cabbage with half the lime juice and the remaining salt. Warm tortillas following the packet.
4
Build the tacos
Divide potatoes, peas and cabbage between tortillas. Serve with the remaining lime cut into wedges.

Let the potatoes steam dry after draining. A dry surface gives you crisper edges in the pan.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.