Potato Tortillas

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.

 

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