POTATO TORTILLAS

Whether you like to use tortillas to make duners, tacos, pizzas, quesadillas, sandwiches, nachos, or any other favorite dish, a good tortilla recipe is the foundation. But it's hard to find a tortilla recipe without corn or wheat. In this recipe, the humble potato takes center stage alongside cassava and chickpea flour. The result is delicious and flexible tortillas that you can make again and again.

Potatoes not only have many uses, they are also rich in potassium and vitamin B6, as well as a fantastic source of amino acids, especially lysine in its bioactive form. Lysine is a powerful weapon against cancer, liver disease, inflammation, and viruses such as Epstein-Barr and herpes zoster , which are at the root of rheumatoid arthritis, joint pain, autoimmune diseases, and more. Potatoes will be your allies if you want to fight off any chronic disease – ward off liver disease, strengthen the kidneys, calm the nerves and digestive tract and reverse the course of Crohn's disease, colitis, irritable bowel syndrome (IBS) or peptic ulcer.

Ingredients:

• 2-3 medium-sized potatoes, peeled and diced (which fit in 1 cup of puree);
• 1 1/2 cups cassava flour , more if needed;
• 1/2 cup chickpea flour ;
• 1 tsp sea ​​salt ;
• 1 tbsp. - 1/4 cup warm water if needed.

Optional extras:

• 1 tsp dried herbs (oregano, thyme, basil, rosemary).

Method of preparation:

Place the potatoes in a steamer. Cover with a lid and steam them for 15-20 minutes until soft. Take them out and cool them completely.

Place the potatoes in a food processor and puree until smooth. The mixture will be quite sticky. Measure out 1 cup of mashed potatoes and save the rest for another recipe.

Mix the cup of mashed potatoes in a large bowl together with the cassava flour , chickpea flour , sea salt and herbs. Using a potato masher, mash until you get a crumbly mixture. Continue to knead the resulting dough with your hands, adding one tablespoon of water as you knead. Depending on the moisture of the flour and potatoes, you may not need to add water.

Knead the dough until smooth and uniform, about 3-5 minutes. The dough should not be sticky - if it is, add more cassava flour. When ready, cut the dough into 4 equal parts.

Roll each piece between two sheets of parchment paper to 1/2 cm thick. Keep the remaining pieces in plastic wrap to prevent them from drying out. Remove the top sheet and place the lid of a pot (with a diameter of 18 cm) on top. Run a knife around the lid to make a tortilla shape. Remove excess dough.

Place a non-stick skillet over medium-high heat. Flip the tortilla onto the pan and carefully remove the parchment paper immediately. If you leave it too long, the paper may stick to the dough.

Fry for 3-4 minutes on each side until golden brown. Repeat with the rest of the dough. Best stored at room temperature in an airtight container.