Finnish potato tortillas in the oven

Cooking such tortillas is quick and easy. And to begin with, boil the peeled potatoes in salted water. Drain the broth, and turn the potatoes into mashed potatoes and cool. Add the egg and favorite spices. Here you can significantly diversify the dish and, in addition to the traditional salt and ground black pepper, add those seasonings that are loved by the family. If mashed potatoes are accidentally left in the refrigerator, you can use it, and not cook it on purpose.

Add wheat flour to the potato mass in small portions. Do not increase its amount above the specified norm, otherwise the products will be stiff, rubbery and the appetite will be spoiled.

If the finished dough still sticks to your hands, it is better to lubricate them with vegetable oil or use a spoon for cutting.

We dust the table with flour and form several balls (their number depends on the desired size of the tortilla itself) on average, 6-7 ready-made potato tortillas are obtained. Each portion is liberally rolled in flour and rolled into a pancake with a rolling pin. If you want to cook quickly, just slap your palm.

We transfer the tortillas to a baking sheet covered with parchment, and often prick with a fork so that no bubbles form. Bake Finnish tortillas in a preheated 190 degree oven until golden brown (10-15 minutes). Then lubricate them with butter.

We serve ready-made golden potato tortillas with all kinds of side dishes (fish caviar, seafood, mushrooms, cottage cheese cream) or with various sauces (sour cream, tomato, cheese). Such tortillas are well suited as an addition to the first courses, to stewed meat or fish. They can be taken to work or study as a hearty and delicious snack.

Bon appetit!