3-Ingredient Potato Tortillas (Oil-Free Recipe)

4 whole wheat flatbread are folded on blue plate

5 from 4 votes

3-Ingredient Potato Tortillas (Oil-Free Recipe)

3-ingredient potato tortillas are easy to make with this quick, oil-free recipe for healthy vegan tortillas made with whole wheat and other flour, plus white or sweet potatoes.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: Mexican

Diet: Vegan

Servings:

Calories: 103kcal

Author: Denise Perrault

Ingredients

2 cups mashed potatoes 2 medium potatoes
2 cups whole wheat flour see notes
1 teaspoon salt

US Customary - Metric

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