Learn to make 3-ingredient potato tortillas with this easy, oil-free recipe for delicious vegan tortillas. This foundational recipe doesn't require a tortilla press (unless you have one handy) and can be made with whole wheat and other types of flour. Even better, you can adapt it using mashed white, sweet, or purple potatoes as the binder.
Making my own homemade tortillas, including masa corn and blue corn tortillas, has been a labor of love - for flavor and texture. And I'm less satisfied with the wraps and tortillas you can buy at the grocery store, so I've just added making them myself to my routine.
That's what inspired my trek into potato tortillas. I first made them by discovering some cooled baked potatoes in the fridge. The rest is tortilla history. Whenever I make boiled or baked potatoes, I strategically make extra (they can be kept for up to a week). Then, I put them to good use. Mashed with a little salt and mixed with flour. Tortillas calling!
Table of Contents
Ingredients and Notes
Flour. My original recipe features whole wheat flour. It's always in my pantry because we make a weekly loaf of whole wheat vegan bread. I've experimented with other types of flour but haven't branched into almond flour yet, so you'll need to test it if you use it. If using oat flour or chickpea flour, you may need to add extra depending on how moist your potatoes are.
Potatoes. One of the best things about this recipe is the variety of potatoes you can use and how they are prepared. Yes, you can mash leftover baked potatoes. And if you land on purple sweet potatoes, the color is beautiful.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
Depending on your potatoes, you'll need to experiment a little with the amount of flour.
Get creative with spices. Add a pinch of chipotle seasoning or chili powder. Spice it up with Berbere spice blend for a delicious side dish with homemade misir wot.
Step-by-Step Instructions
Step 1: Prepare the potatoes by boiling or baking them. Cool, then mash them.
Step 2: Combine 2 cups of flour and salt in a medium mixing bowl. Add 2 cups of potatoes and enough flour until you can form balls that don't fall apart when you press them flat.
Step 3: Divide the dough into 6-8 equal balls. Roll or use a tortilla press to make a round tortilla shape about ¼ inch thick.
Step 4: Heat a non-stick or cast iron skillet over medium-high heat. Toast the tortilla for a minute, then flip and toast the other side. Roll and repeat.
Pro Tips
- Lumpy mashed potatoes will make lumpy tortillas. We aren’t very particular about this, but if lumps aren’t your thing, ensure the potatoes are well-cooked. Then, mash the heck out of them or use a food processor to blend them smoothly.
- After you mash the potatoes, measure them to know if you need to adjust the amount of flour and salt. The standard is equal parts flour and potato, but it may need to be adjusted depending on the moisture in the potatoes and the type of flour you use.
- Preheat the skillet before adding a tortilla. They will immediately stick to a cold surface and won't release as it heats up. We know this trick - it's the same one we use for caramelizing onions without oil and cooking other veggies.
- After cooking a tortilla, wrap it in a clean kitchen towel or stack it on a plate and cover it. This keeps them warm and soft.
Denise's Tip: Don't stack uncooked tortillas. I speak from experience. They stick together and lose their shape. Create a system prepping one tortilla while you fry the first side of another.
Tortilla Press Tip
A tortilla press is an easy method for making potato tortillas. In the past, I recommended lining the top and bottom of the press with parchment paper. After testing and lots of tortillas and sweet potato flatbread dough, I recommend using larger food storage bags to line the press. Bags work even better because they don't get soggy after pressing a big batch of tortillas. Even better, you can reuse them, so there's less waste.
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Serving Suggestions
What I love about potato tortillas, besides eating them, is their versatility. I personally love them as soft tacos with lentil walnut taco meat, refried pinto beans, or savory tempeh vegan taco filling.
They make a yummy side for quick dinners, like black beans and rice or chipotle black beans. They are delicious for making tortilla wraps with barbecue chickpeas, white bean sundried tomato spread, and tasty tahini-free beetroot hummus.
Storage, Freezing, and Reheating
- Store: To store tortillas, first let them cool to room temperature, then stack them in an airtight container or sealed bag. They will keep fresh on the counter for 2 days or 4 days in the refrigerator.
- Freeze: Before freezing, place a small piece of parchment paper between the tortillas so they are easy to separate. Freeze stacked in a freezer bag for 3 months.
- Reheat: Wrap tortillas in foil and reheat them in the oven or air fryer to keep them from getting too crispy. You can also reheat directly in the microwave on low heat.
Frequently Asked Questions
Mashed potato tortillas are the perfect recipe to use leftover potatoes. Additional herbs and spices you may have added to them will make them even more flavorful. Adjust the flour depending on how much mashed potato you have on hand.
If you substitute whole wheat for gluten-free flour, use the same quantities. Consider oat or brown rice flour.
A nonstick skillet is a great option for cooking homemade tortillas, but I've made them in cast iron and stainless steel pans. The secret is ensuring the bottom of the pan is hot before adding a tortilla.
Peeling is best for the smoothest mashed potatoes. But I'll be honest: I rarely peel thin-skinned potatoes for mashing, so my leftover potatoes often have skins. This means my mashed potato tortillas have a little character. It's best to scoop out the middle for baked potatoes because the skins are tough and won't mash well.
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👩🏻🍳 Recipe
3-Ingredient Potato Tortillas (Oil-Free Recipe)
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Ingredients
- 2 cups mashed potatoes - 2 medium potatoes
- 2 cups whole wheat flour - see notes
- 1 teaspoon salt
Instructions
- To make the potatoes, peel and cut them into 1-inch cubes. Add them to a large pot and cover with water. Bring the water to boiling, then lower the heat to simmer. Cover and simmer the potatoes until they are very tender when pierced with a fork. About 20 minutes.
- When the potatoes are done, drain them and run cool water over the colander to stop the cooking process and cool them off.
- Transfer the potatoes to a medium bowl and use a potato mixture to mash them.
- Mix 2 cups of flour and 1 teaspoon of salt in a separate bowl. Add 2 cups of mashed potatoes and mix with a fork or spoon, then use your hands to form a dough.
- Test by forming a ball and flattening it. It should stick together without crumbling or melting into a puddle. If it's crumbly, there is too much flour. knead more and add more potatoes if you have them. If not, add a teaspoon of water at a time, kneading after each addition. If it melts into a puddle, add more flour.
- Form 8-12 equal balls, depending on the size of the tortillas. Turn the balls into a lightly floured surface and roll one into a flat disc about ¼ inch thick using a lightly floured rolling pin. You can also use a tortilla press lined with parchment paper or plastic baggies.
- Heat a large skillet or cast-iron frying pan to medium-high heat. Once it's hot, add a tortilla. Fry for about 1 minute until the bottom is slightly brown and easily comes off the pan. Flip and fry for another minute.
- Place the warm tortilla on a plate and cover it with a tea towel.
- Repeat the rolling (or pressing) and frying steps. It's easy to get into a groove where you roll one tortilla while frying the first side of the next.
Video
Notes
- Although the recipe is demonstrated using whole wheat flour, you can use a variety of flour, including gluten-free blends. For lighter types of flour, start with 2 cups and add more if needed.
- For best results, ensure the bottom of your pan is hot. This keeps the tortillas from sticking to the bottom. A nonstick pan is a great option, but I've succeeded with cast iron and stainless steel pans.
- To make sweet potato tortillas, start with equal parts of mashed sweet potatoes and flour. Depending on the moisture in the sweet potatoes, you may need to add more flour.
- Cool the tortillas before storing them in an airtight container or wrapping them in foil or plastic wrap. They stay fresh at room temperature for 2 days or 4 days in the refrigerator. To freeze, add small pieces of parchment paper between the tortillas before adding them to a freezer container or freezer bag. Freeze for 3 months.
Nutrition
Nutritional information is an estimation only.
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Janet
Is it possible to switch the flour to one that is gluten free? thank you.
Denise
Hi, I've not tried gluten flour, but a few folks have used oat flour with success. You may need to adjust the amount a bit. You want a dough that you can handle enough to roll out.
Liz
This is such an easy and delicious recipe! Not to mention wayyyyy healthy. My whole family loved them, and they're a tough crowd. Thank you!!
Denise
I am so happy to hear this! I absolutely love these - I keep planning on making them and freezing them, but we eat them way too fast (and there are only 2 of us). Thanks for the note - I really appreciate it.
Stacy Chalmers
My father-in-law is on a plant based diet. My only struggle is dealing with the no oil concept and still wanting to eat bread while he is here. This was awesome! Easy peasy and delish. Thanks.
Denise
So happy you found this recipe. We've found this a great way to enjoy wraps (tortillas) and it really saved us when we decided to go completely oil-free. My best to your father-in-law.
Jacinda Rule
Hi, Is it okay to freeze these?
Denise
Tortillas freeze really well. I've found it easiest to put a sheet of parchment paper (or plastic wrap) in between each tortilla. That way, when you remove them from the freezer, they easily come apart. Cheers!
brian
Anyone tried making these a bit thicker, so it is more of a flatbread than a tortilla ?
Denise
I've done a similar recipe for making naan. I added a bit of pressed garlic, chopped garlic, and nigella seeds. Primo!
Doug
Has anyone tried using sweet potatoes instead?
Denise
Oh yes - sweet potatoes! I find using a cup of mashed sweet potatoes with 2 cups of flour is about right although you may have to play with the flour depending on the moisture in your sweet potatoes. It's a little sticker, so don't be shy about adding a little flour when pressing or rolling them. Delicious!