Ingredients
Tortillas
buttermilk
400g
13.52fl oz
egg
2pc
flour
750g
26.25oz
3cup
50.25tbsp
butter
150g
5.25oz
0.60cup
10tbsp
sugar
20g
0.70oz
1.34tbsp
salt
4g
0.14oz
0.27tbsp
baking soda
pinch
The filling
potatoes (peeled)
1.2kg
2.64lb
onion
1pc
vegetable oil
butter
salt
pepper
greenery (optional)
Method
Tortillas
- Add baking soda to the buttermilk at room temperature, and mix up.
- In a separate bowl, combine softened butter, eggs, sugar, salt and mix until smooth.
- Add the buttermilk and baking soda to the butter-egg mixture, and mix up. Add the sifted flour, and knead elastic dough.
- Place the dough in a deep bowl, cover with a towel or cling film and leave for 40-45 minutes.
The filling
- Boil the potatoes until tender.
- Saute the onions in vegetable oil and butter.
- Cook the puree, add the onion along with butter, salt and pepper. Mix. The filling is ready.
Frying
- Divide the dough into pieces of about 100g (3.50 oz) each. Roll each one into the thinnest possible layer, cut the dough with a ring of 20-22cm and fry in a dry frying pan on both sides until ruddy "specks" appear.
- Spread the mashed potatoes on 1 part of the finished tortilla, "cover" with the second part of it and brush a little with melted butter.
- By analogy, proceed with the remaining parts of the dough and filling. Optionally, you can add fried champignons, greenery or cheese to the filling.
