Preparation
Peel the potatoes and chop into 1-2cm cubes. Transfer to a saucepan and cover with cold water, then bring to the boil and simmer for 5 minutes, adding the peas for the last 2 minutes. Drain well and set aside.
Finely chop the red onion. Separate the coriander leaves and stalks, then finely chop both. Heat ½ tbsp oil in a non-stick frying pan and cook the onion for 5-6 minutes, until softened. Stir in the spices and coriander stalks and cook for 1-2 minutes, until fragrant. Add the potatoes and peas and combine, before lightly crushing with the back of a spoon.
Preheat the oven to 200°C, fan 180°C, gas 6. Quarter the tortillas, then lay out on a board and place a spoonful of filling in the middle of each. Carefully fold in the sides of each tortilla to make a triangle shape, using a wet finger to seal them, then place on a lined baking tray. Brush the tops with oil and bake for 15-20 minutes, until golden brown.
While the samosas are cooking, deseed and roughly chop the chilli. Put in a mini food processor with the coriander leaves, peeled garlic clove, remaining 1 tbsp of oil and the lemon zest and juice, then whizz until smooth. Season and serve with the samosas, for dipping.
Tortillas replace the traditional pastry in these oven-baked samosas filled with spiced potatoes and peas, served with a super-speedy coriander dip.