International dishesSavory CakesMexicoabout 40 minutes
Curry potato and cheese tacos make a fast afternoon snack. The tortilla fries up crisp, the mashed potato filling stays soft and smells of curry, and melted mozzarella glues the two edges together.
The tricky part is folding them so the filling stays inside. The onion is cooked in butter with chili powder and curry powder, then folded through the mashed potato with parmesan. A medium heat pan browns both sides evenly.
This batch weighs about 1kg, at roughly 198 calories per 100g.
Method
Peel the potatoes, wash them, boil until tender and mash them. Peel the onion, wash it and cut it into small pieces.
Melt 10g of unsalted butter in a pan, add 1 tablespoon of cooking oil, then cook the onion with 1/2 teaspoon of salt until soft. Add 3g of chili powder, 4g of curry powder and 2 tablespoons of water, stir for 10 seconds and turn off the heat.
Mix the mashed potato with the cooked onion, 8g of parmesan cheese and a little black pepper until even.
Brush a tortilla with a layer of chili sauce, then a layer of pizza sauce. Scatter mozzarella over half the tortilla, spoon the potato mixture on top, cover with a little more mozzarella and fold the tortilla in half.
Heat 1 tablespoon of cooking oil in a pan and fry the tacos until both sides are evenly golden.
Tips
Without parmesan, 1 teaspoon of salt stands in, though the flavor comes out milder.
Ketchup works in place of pizza sauce.
Potatoes left to steam dry before mashing give a drier filling.
A moderate amount of filling and firmly pressed edges keep the tacos from spilling.
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