This Mexican Scramble leans on lime and coriander to do the heavy lifting. We grill the Sweet Potato for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the lime and coriander elements, and pat the sweet potato dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the sweet potatoes and grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the corn tortillas and the rest of the lime and coriander flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
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