Potato Cheese Tortillas Easy, Soft and Cheesy

Instructions

Cook the potatoes.

Boil the potatoes peeled or unpeeled, until tender. Drain them very well, peel and then mash until smooth. Let them cool until just warm.

Make the dough.

Mix the mashed potatoes with the salt, baking powder, olive oil, parsley and grated cheese.

Gradually add the flour, mixing until a soft dough forms.

Knead for 23 minutes until smooth. Add flour a little at a time if the dough is too sticky, but avoid adding too much, as you want the tortillas to remain soft. Cover and let rest for 1520 minutes.

Shape the tortillas.

Divide into 12 equal portions.

Roll each into a ball.

Roll into a thin 8-9 inch (20-23cm) circle on a lightly floured surface.

Cook.

Heat a dry skillet over medium heat.  Cook each tortilla for a few seconds per side.

Cook until golden spots appear and the dough is cooked through.

Keep them soft. Stack the cooked tortillas and cover with a clean kitchen towel.

Side Dish