Air Fryer Tornado Potatoes
Crispy, spiral-cut potatoes cooked in the air fryer for a fun, family-friendly side or snack with simple seasoning and a golden crunch.
Huevos Rancheros
Huevos rancheros is a bold, satisfying Mexican-style breakfast: warm tortillas topped with a rich tomato-chilli salsa, fried eggs and all the extras.
This version keeps it weeknight-friendly with a quick pan salsa, black beans, avocado and a little cheese. Perfect for brunch or an easy dinner.
Method
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- Warm the tortillas in a dry pan for 30–60 seconds per side and keep warm.
- Heat a little olive oil in a pan. Cook the onion for 5 minutes until softened, then add garlic and chilli for 30 seconds.
- Add the chopped tomatoes and cumin. Simmer 8–10 minutes until thickened. Season with salt and pepper.
- Warm the beans in a small pan (or microwave) with a splash of water and a pinch of salt.
- In a separate frying pan, fry the eggs to your liking (sunny-side-up works great).
- To assemble: place tortillas on plates, spoon over salsa, top with eggs.
- Add beans and avocado, then finish with crumbled cheese, coriander and a squeeze of lime.
Ingredients
- 400 g Tinned chopped tomatoes 1 tin
- 4 Egg large
- 400 g Black beans 1 tin drained and rinsed
- 15ml Olive Oil
- Black Pepper, to taste
- 1 Onion finely chopped
- 1 Chilli finely chopped (adjust to taste)
- 1 Lime cut into wedges
- 5ml Ground cumin
- 60 g Queso fresco crumbled (or feta)
- Salt, to taste
- 1 Avocado sliced
- 8 Corn tortillas
- 2 cloves Garlic minced
- small handful Coriander chopped
Notes
Make ahead: the salsa can be made in advance and reheated gently before serving.
Heat level: use 1 chilli for mild, 2 for medium, and add chilli flakes for extra kick.
Swap: pinto beans work great instead of black beans; feta can stand in for queso fresco.
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