Tortillas with potatoes

Ingredients

Tortillas

400 grams (1.7 cups) buttermilk
2 eggs
750 grams (6 cups) flour
150 grams (10.5 tablespoons) butter
20 grams (1.4 tablespoons) sugar
4 grams (0.7 teaspoon) salt
1 pinch baking soda

The filling

1.2 kilograms (2.6 pounds) potatoes, peeled
1 onion
Vegetable oil (amount as needed)
Butter (amount as needed)
Salt (amount as needed)
Pepper (amount as needed)
Greenery, optional (amount as needed)

Equipment

Mixing Bowls:
Essential for combining the dry and wet ingredients. Make sure they're large enough to avoid any spills!
Rolling Pin:
For achieving that perfect thinness in the dough. A marble or wooden rolling pin can offer more control.
Sauce Pan:
Needed for boiling the potatoes. A medium-sized pan will do the trick.
Frying Pan:
For cooking the tortillas. Opt for a non-stick pan to ensure they don’t burn.
Ring Cutter:
Helps with maintaining a consistent size for each tortilla. A 20-22cm cutter is recommended.

Instructions

Step 1

Step 1: Add baking soda to the buttermilk at room temperature, and mix well. Ensuring the buttermilk is at room temperature helps the baking soda activate.

Step 2

Step 2: In a separate bowl, combine softened butter, eggs, sugar, and salt. Mix until smooth. Using softened butter will make it easier to mix.

Step 3

Step 3: Add the buttermilk and baking soda mixture to the butter-egg mixture, and mix well. Stir until fully combined to make sure the ingredients are well incorporated.

Step 4

Step 4: Add the sifted flour gradually, and knead the mixture into an elastic dough. Sifting flour prevents lumps and makes kneading easier.

Step 5

Step 5: Place the dough in a deep bowl, cover it with a towel or cling film, and leave it to rest for 40-45 minutes. Resting the dough allows the gluten to develop, making the dough easier to work with.

Step 6

Step 6: Boil the potatoes until tender, then drain. Cut the potatoes into even pieces to ensure they cook at the same rate.

Step 7

Step 7: Sauté the onions in vegetable oil and butter until golden brown. Stir regularly to prevent burning.

Step 8

Step 8: Mash the potatoes, then add sautéed onions with their butter, salt, and pepper. Mix well. The filling is now ready. Make sure the onions are well integrated into the potatoes for an even flavor.

Step 9

Step 9: Divide the dough into pieces of about 100 grams (3.5 ounces) each. Use a kitchen scale for accurate measurement.

Step 10

Step 10: Roll each dough piece into the thinnest possible layer, cut the dough with a ring of 20-22 cm, and fry in a dry frying pan on both sides until you see golden 'specks' appearing. Fry over medium heat to avoid burning.

Step 11

Step 11: Spread the mashed potatoes on one half of the finished tortilla, then cover with the second half. Brush lightly with melted butter. This will add more flavor and keep the tortilla moist.

Step 12

Step 12: Repeat with the remaining dough and filling. Optionally, you can add fried mushrooms, greenery, or cheese to the filling. Feel free to get creative with your fillings!

Servings

Pair your golden brown tortillas with a fresh, crisp salad for the ultimate lunch experience. 🥗 **Add a dollop of sour cream** or your favorite hot sauce to spice things up! 🌶️

Hosting a brunch? These tortillas are perfect alongside scrambled eggs and bacon. 🥓 **For a gourmet twist**, sprinkle a bit of truffle oil on top!

For an evening snack, serve them with a side of guacamole and salsa. 🥑 **Don’t forget to sprinkle some fresh herbs** like cilantro or parsley for added zing. 🌿

Variations

Gluten-Free Variation: Substitute the flour with gluten-free flour blend. Follow the same steps, and you'll have gluten-free tortillas that taste just as magnificent. 🎉

Vegan Variation: Replace the buttermilk with a plant-based milk (like almond or soy) mixed with a tablespoon of vinegar. Use vegan butter in place of dairy butter, and opt for a flax egg instead of regular eggs. 🌱 Same deliciousness, vegan-friendly! 🌟

Faq

What’s the best way to ensure my tortillas don’t stick to the pan?
Make sure your frying pan is well-preheated and non-stick. You can also brush a tiny amount of oil before placing the dough.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can, but do note that the texture might be slightly denser. You may need to adjust the liquid slightly.
How can I keep my tortillas soft and warm until serving?
Cover them with a clean kitchen towel or place them in a tortilla warmer to maintain their softness and heat.
Can I add other ingredients to the filling?
Absolutely! Feel free to get creative with your fillings. Add sautéed mushrooms, cheese, or herbs to customize your tortillas.
How do I ensure my dough is elastic and not too sticky?
Gradually add the flour while kneading to reach the perfect elasticity. The dough should be smooth and slightly tacky to the touch, but not sticky.
Can tortillas be stored for later use?
Yes, you can store cooked tortillas in an airtight container in the refrigerator for up to a week. Reheat them in a pan to bring back their freshness.