600g baking potatoes, scrubbed
2¼ tbsp olive oil
1 red pepper, chopped
1 green pepper, chopped
1 green chilli, chopped (optional)
2 garlic cloves, crushed
3 spring onions, white and green parts separated and thinly sliced
500g prawns, peeled and deveined
3 tsp fajita spice
Salt and black pepper
1 Prick the potatoes all over with a fork and microwave for 1½ minutes on each side. Once they’re cool enough to handle, chop them into 1cm cubes.
2 In a large nonstick pan, heat two tablespoons of olive oil over a medium-high heat. Add the potatoes and cook for eight minutes.
3 Add the peppers and chilli (if using) and cook for 5-6 minutes, stirring occasionally, until the potatoes are golden brown and crispy. Add the garlic and the whites of the spring onions and cook for one more minute. Transfer the vegetables to a plate and set aside.
4 In the same pan, heat the remaining oil. Add the prawns and sprinkle them with the fajita seasoning. Cook for 5-6 minutes, stirring occasionally, until the prawns are pink all over.
5 Return the potatoes and spring onion whites to the pan and toss everything together. Season and top with the greens of the spring onions, then serve with a salad.
Per Serving 349kcals, 10.6g fat (1.9g saturated), 32.3g carbs, 2.8g sugars, 32.4 g protein, 2.9g fibre, 0.327g sodium