Taquitos with potato filling

Ingredients for 6 servings:

• 5 medium-sized potatoes, waxy
• 1 tsp sweet paprika powder
• 5 tbsp Cheddar cheese, grated, approx. 100 g
• 1 small spring onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• e.g. salt and pepper
• 3 tbsp double cream cheese
• 1 tsp chili flakes, dried
• 6 flour tortilla(s), homemade or purchased
• n. B. Egg white for brushing
• n. B. Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

The potatoes are first boiled with their skins on until they are tender. They should then cool until the skins can be removed without burning yourself. The potatoes are then mashed and mixed with the remaining ingredients. To prevent the tortillas from curling up when frying in the pan, a thin coat of egg white should be applied to the edges. The egg white acts like glue. The tortillas can then be filled and rolled up. The taquitos are then fried in plenty of oil over medium heat. This works best in a sufficiently large, non-stick pan. When they are golden brown and crispy, they are done and should be briefly placed on some kitchen paper to drain. The taquitos taste good hot or cold and go perfectly with a fresh salad.