Composition / ingredients
Cooking method
1. Boil the potatoes, mash them in mashed potatoes.
2. Cut the onion into half rings, fry in vegetable oil until golden brown.
3. Cut green onions into rings.
4. Mix both types of onions with mashed potatoes.
5. Sift the flour, add salt and vegetable oil, pour boiling water and mix quickly with a spoon until the dough comes together in a lump.
6. Allow to cool for a couple of minutes so as not to burn your hands, and knead a smooth elastic dough.
7. Let the dough rest for 20-30 minutes.
8. Divide the dough into pieces the size of a plum, roll each piece into a thin cake along the diameter of the pan, prick with a fork so that they do not swell.
9. Bake on both sides in a dry frying pan until brown spots appear.
Spread a layer of filling on a hot tortilla so that it is all on one half of the tortilla.
10. Cover with the second half and grease the tortilla with butter.
P.S. if the tortillas are not greased with butter, you will get a lean dish
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
