Potato Tortillas with Walnuts and Bacon
by Editorial Staff
Honestly, I haven’t tasted anything tastier from ordinary potatoes for a long time! The Irish love these potato cakes! Try the filling, as in the recipe – walnuts with butter and bacon. A very cool recipe for a simple and delicious dish!
Ingredients
- Boiled potatoes – 600 g
- Butter – 70-80 g
- Milk (hot) – 2-3 tbsp
- Flour – 100-120 g (3-4 tablespoons with a slide)
- Salt to taste
- Fresh thyme – to taste
- Ground nutmeg – to taste
- Brisket (bacon) – 50 g
- Walnuts – 20-40 g
Directions
- I have hot boiled potatoes.
- Grind with a crush – make mashed potatoes.
And add 50 g of butter, a little nutmeg and salt to taste in the puree.
(If you use cold potatoes, it will be enough to grate them on a fine grater.) - Add hot milk. Cold milk can make potatoes gray and ugly.
- When the potatoes have cooled down, add flour. It takes from 100 to 120 g of flour, it all depends on the moisture content of the potatoes.
- Knead soft dough.
- Usually I divide the whole dough into five equal parts, round off each piece.
- We turn on the oven to heat up to 200 degrees.
We form small cakes on a prepared baking sheet covered with parchment.
In the center of each we make a small depression with our hands. - Sprinkle the flatbreads lightly with fresh thyme. We spread some filling in the center – the Irish love to add walnuts with butter (20-30 g).
- I also have a small piece of brisket: finely chop and also use for the filling.
My brisket is fresh, so I’ll add some salt to it. If you are using salted bacon, then this is not necessary. - We bake potato cakes with walnuts and bacon in a preheated oven for 30 minutes at a temperature of 200 degrees.
Bon Appetit!
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