Ingredients

• 3 pounds potato, peeled and diced, cooked
• 2 tablespoons vegetable oil
• 1/2 cup finely chopped chives (white part only)
• 2 tablespoons achiote* powder or colored garlic powder
• 1 cup cheese grated vegetable
• 1-2 teaspoons of salt (depends on taste)

Preparation

1. Cook the potatoes with salt.
2. Once the potatoes are cooked, drain all the water and mash the potatoes with a kitchen mashing tool. It should be very ground, without any lumps.
3. Separately, in a frying pan, fry the chives with the oil or colored chili in the oil.
4. The oil should turn a deep reddish-orange color.
5. Add the fried chives with the colored chili to the mashed potatoes and add the cheese. Mix well and form a dough. Let it cool down a bit so you can handle it by hand.
6. Form the tortillas, and let them rest in the refrigerator for 1/2 to 1 hour.
7. Heat a frying pan with a little oil and fry the tortillas on both sides until they get a crispy, golden coating. Serve them immediately.

*Achiote is a seed obtained from a plant native in Ecuador. It is used in Ecuadorian gastronomy in many of its typical dishes for its ability to give food a striking color.