Spiced potato & pea breakfast wraps
A Indian breakfast for the galley that fine in moderate seas, about 35 min hands-on.
- Breakfast
- Indian
- ⏱ 35 min
- 🌊 Sea tolerance 3/5
- 🌶 Mild (on the side)
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Potato600 g (≈ 3 potatos) (150 g (≈ 0.5 potato))
- Frozen peas160 g (40 g)
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Ground cumin4 g (1 g)
- Ground turmeric2 g (0.5 g)
- Chili flakes1.2 g (0.3 g)
- Sunflower / vegetable oil40 g (10 g)
- Coriander / cilantro12 g (3 g)
- Lemon40 g (≈ 0.5 lemon) (10 g)
- Wheat tortillas196 g (≈ 4 tortillas) (49 g (≈ 1 tortilla))
- Salt4 g (1 g)
Method
- Boil the diced potato in salted water 10 minutes; drain.
- Fry cumin and onion in the oil 4 minutes; add potato, turmeric, chili and peas; fry 5 minutes.
- Squeeze over lemon, add coriander and roll up in warmed tortillas.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten — always check the labels of what you buy.
Per serving
- kcal
- 410
- protein
- 10 g
- fat
- 15 g
- carbs
- 62 g
- sugar
- 7 g
- fibre
- 8 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes