Directions
- 1Begin by preparing your potatoes, regardless of the variety you choose, start by peeling them.
- 2Once peeled, cube the potatoes.
- 3Place them in a pot, fill with water, and let them boil for 15 to 20 minutes. Be vigilant here; overcooking will result in sticky, slimy potatoes, which we don't want.
- 4After boiling, drain the water and move the potatoes into a mixing bowl.
- 5Using a masher, proceed to mash them well.
- 6For that luscious, creamy texture, integrate cream cheese, a small can of sweet corn, and a can of tuna.
- 7For added flavor, sprinkle in some chopped green onions, salt, and pepper, mixing everything together seamlessly.
- 8Let's assemble. Take a tortilla, trim a small section of its sides and then bifurcate it.
- 9Grate some mozzarella and generously spread it on a piece of the tortilla.
- 10Place a hearty spoonful of our potato filling on top of the cheese, then fold and shape the tortilla into a triangle.
- 11Fold it over from the open side to ensure the filling doesn't fall out.
- 12Once you've made several, grill them for around four to five minutes until the exterior turns delightfully crispy.
Ingredients
- 500 g potatoes
- 150 g cream cheese
- 120 g canned corn
- 120 g tuna in its own juice
- 4 sprigs scallions
- 0.5 tsp salt
- 0.33 tsp ground black pepper
- 1 mozzarella
- 4 tortilla
Equipment
knifepeelerpotmixing bowlmashercutting boardelectric grill
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