John Myers
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Potato Tortillas
The perfect potato tortillas recipe with a picture and simple step-by-step instructions.
Tortilla mass:
- 400 g Boiled potatoes, waxy
- 50 g Raw potatoes, grated
- 50 g Zucchini
- 1 piece Diced onion
- 2 piece Diced cherry date tomatoes
- 60 g Mini Kabanossi diced
- 2 Discs Crumbled crispbread (instead of flour)
- 4 tbsp Corn semolina
- 3 Pc. Eggs
- 0,1 l Milk
- 1 pinch Nutmeg
- 1 pinch Paprika spice
- 1 pinch Pepper
- 1 pinch Salt
Topping for tortilla salad plates:
- 1 disc Gouda cheese (cut out stars)
- 1 piece Vegetable tomato quartered
- 60 g Romaine lettuce
- 2 spoon French dip with Madeira see m. KB
- 1 tsp Dried parsley
- 1 stem Basil leaves
- 1 tbsp Cooking oil
Preparation:
- Pre-boil the boiled potatoes and let them cool down. Cut the vegetables and the kabanossi into small pieces and dice, coarsely crumble the crispbread and crack the eggs. Mix all the ingredients for the mixture in a bowl, mash roughly if necessary.
Roasting and Baking:
- In a hot pan, toss a little butter and melt it and put the tortilla mixture in with the spatula and let it set under moderate heat, fry and turn several times until the required degree of browning is achieved. You can also bake it hot in the oven for a short time.
Plate portion:
- Cut the cooled tortillas to size and put them on a plate, add some lettuce and add the prepared dip, top with tomato quarters and onions, cut out cheese stars and position with the basil.
Use:
- Ideally suited as a grill side dish or as a starter.
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