Nourishing potato tortilla with cashew cream and fresh vegetables
Flour-free tortillas that let you roll up any filling you like! If you want to avoid gluten, it doesn’t mean you have to say goodbye to your favorite dishes – not at all! Potato tortillas are pleasantly elastic, flexible, and perfectly rollable, allowing you to prepare both cold wraps and, why not, baked or grilled snacks. You can fill them with whatever you enjoy or have at home. In our version, the tortillas are filled with creamy cashew spread and fresh, crunchy vegetables. Give it a try yourself!
Servings: For two
Preparation time: 35 minutes (if using pre-steamed potatoes).
Difficulty: Easy
To prepare you need:
For the tortilla:
- 580 g steamed potatoes
- 70 g tapioca starch
- salt (to taste)
For the cashow cream:
- 80 g soaked cashews
- 10 ml lemon juice
- salt (to taste)
- 55 ml water
For the filling:
- 40 g frilli or other green to taste
- 25 g red onions
- 40 g fresh cucumber
- handful of finely chopped fresh dill
How to make a potato tortilla?
Mash the steamed potatoes in a large bowl using a potato masher or your hands, then add the starch. Knead until you have a dough ball that no longer sticks to your hands. Place it on a baking tray or work surface lined with parchment paper, then place another sheet of parchment paper on top. Roll the potato dough out into a thin sheet, about half a centimeter thick. Bake the tortilla in the oven at 200°C (390°F) for 20–25 minutes, or until the surface has golden brown spots. Remove the tortilla from the oven and let it cool almost completely before removing it from the parchment paper. The easiest way to separate it from the paper is to flip it onto your preferred surface (e.g., countertop, large cutting board, or another baking tray) and then peel the parchment paper off the bottom.
Once the tortilla is ready and cooled, prepare the cashew cream and filling. To make the cream, place the soaked cashews together with lemon juice, salt, and water into a blender or food processor and blend until smooth and silky. Spread the cream evenly over the tortilla, then place the chopped vegetables on one half of the tortilla. Roll the tortilla up, cut in half, and enjoy immediately or store in an airtight container in the refrigerator.
