Potato quesadillas
A potato version of my viral quesadillas!
I love a good Mexican tortilla because they are so versatile and are a core ingredient of many Mexican recipes: tacos, quesadillas, enchiladas, burritos… do I need to say more?
The best part is that this recipe can be made GF (this is my preferred version) by using Mexican maseca corn flour which also adds a nicer texture and more flavour. To keep things simple I am using these tortillas to make a simple cheesy quesadillas but they are so versatile you can have them for breakfast with eggs and avocado or dinner with stew or soup. And of course feel free to use them for your favourite Mexican recipe such as enchiladas, tacos or fajitas.
🌱GF
🍽️ 10 small tortillas
Ingredients
200g potato (peeled)
10g olive oil
30g self raising flour (or maseca flour + 1tsp baking powder for gluten free version)
Shredded mozzarella or cheddar to fill
Method
Peel the potatoes, roughly cut them into 4 pieces boil in a pan with salted water for 20 minutes or until fork tender.
Into the bowl add the drained potatoes mash with a fork or potato masher. Add the flour and then season with more salt if needed. Start kneading until it comes together into a dough. If the dough feels too sticky add more flour 1tbsp at a time. It should be dry enough that you can make small balls and flatten them without the dough breaking apart.
Divide the dough into small balls (you can make them bigger or smaller depending on how big you want your quesadillas to be I like them quite small).
Place the dough in between two layers of cling film and using a flat plate or tortilla press flatten it into a very thin disc.
Once you have your flattened potato tortillas, remove the top plastic.
To a frying pan, add some olive oil (optional) and bring to medium heat. Place your tortillas carefully separating them from the cling film. Cook for 4 minutes on each side until golden. Remove tortilla from the pan and store in a basket covered with a cloth until you have cooked all of them
Make the quesadillas by returning the tortilla to the pan, covering with mozzarella cheese and topping with another tortilla. Cook on each side for a couple of minutes until the cheese melts
FAQS and Tips
You can make the dough in advance and store it in the fridge tightly wrapped in cling film for up to 2 days until you are ready to make the tortillas
