Spicy tortillas with salad greens
- Preheat oven to 220 degC. Place potatoes, peas, peanuts and lentils in a bowl. Add curry sauce and stir to combine.
- Divide pea mixture over 4 tortillas to within 1cm of edge. Brush edge of tortillas with egg. Cover mixture with remaining tortillas. Brush top of tortillas with egg.
- Bake for 15 minutes until golden. Stand for 5 minutes.
- Cut into wedges and serve with salad greens and mango chutney (or any other fruit chutney).