POTATO FLAUTAS

If you are not familiar with these Mexican delights then let me shed a little light on them.

They are basically corn tortillas filled with mashed potato, rolled up and fried, dressed with a crisp salad, salsa and cheese.

I realise it is likely not authentic but I make these with all sorts of fillings.  I use left-over mashed potato and sometimes sweet potato.  I have added cooked bacon or chorizo to the mix, flaked cooked salmon, corn etc.  The options are endless.

Makes 8

Ingredients

3 (300g) large boiling potatoes

1 egg

Salt and ground pepper

8 small corn tortillas

Oil for frying

300g iceberg (cos) lettuce, shredded

1 small onion, sliced thinly 

50g feta (or similar) cheese

Olive oil and fresh lime

Method

Peel and cut the potatoes into bite sized pieces.  Place into a medium sized saucepan, cover with water, ½ tsp salt and cook until tender (20minutes). Drain 

Mash the potatoes until smooth, add the egg, salt and pepper and stir well to combine.

Spread the mashed potato so it resembles a sausage shape across the tortilla and roll up. They need to be roughly 2cm in diameter. Secure with a toothpick to prevent it unrolling.

Heat enough oil in a suitable sized fry pan so it comes up to around 1 cm in depth.

Place in the flautas, being careful not to overcrowd the pan.  Turn the flautas over so they are crisp on sides (8 minutes). Remove and drain on kitchen paper. Continue cooking the remainder. Remember to remove the toothpicks!

Serve with the shredded lettuce and sliced onion, crumble over the cheese, drizzle over a little oil and squeeze of lime.

Enjoy.