Potato and Onion Flautas

Cook Time 1 hour

Serves 4

Ingredients

6 corn tortillas

Vegetable oil, for shallow frying

Filling 

2 potatoes 

2 small onions, caramelised until soft

1 clove of garlic, minced

1 tsp chipotle in adobo sauce
Salt and pepper, to taste

To Serve

Tomato salsa, to serve

Green salsa, to serve

Sour cream, to garnish

Coriander, to garnish

50g fetta, crumbled

Method

Cover potatoes with cold water and bring to the boil. Once boiling, cook for 15–20 minutes until tender. Drain and cool down, then peel and mash. 

In a bowl, combine the mash, onions, garlic, chipotle in adobo, and a good pinch of salt and pepper. Mix until a sticky mash forms.

Place a wet paper towel on a plate and lay the tortillas on top. Cover with more paper towel and microwave for 15–30 seconds to steam and soften.

Place 2–3 tbsp of the potato mixture into the centre of each tortilla and spread it out. Wrap into a cylinder and fasten with a few toothpicks. 

Heat oil in a large pan and add the flautas, seam side down. Cook for a minute, turning on all sides until crisp and golden. Drain on a wire rack. 

On an oval plate, pile the flautas, then drizzle with the tomato and green salsa, sour cream, coriander, and fetta.