Potato Tacos (Cheesy Mashed Potato Quesadilla)

Ingredients

• 500 g Potatoes, peeled (medium‑size, boiled until fork‑tender)
• 140 g Onion, chopped (large dice for sweet flavor)
• 10 g Unsalted butter (room temperature)
• 30 ml Cooking oil (vegetable or canola oil, for sautéing and pan‑frying)
• 3 g Chili pepper powder (adjust to heat preference)
• 4 g Curry powder (optional, adds depth)
• 30 ml Water (helps deglaze pan)
• 8 g Parmesan cheese, grated (adds salty umami; no extra salt needed)
• to taste Black pepper (freshly ground)
• 50 g Canned corn kernels (optional, for extra crunch)
• 2 Tortillas, 6‑inch (15 cm) (soft flour tortillas)
• to taste Sriracha sauce (adds spicy kick)
• 1 tbsp Tomato pizza sauce (moderate amount for moisture)
• 40 g Mozzarella cheese, shredded (melts beautifully)

Instructions

1. Boil the potatoes

   Place peeled potatoes in a medium saucepan, cover with cold water, add a pinch of salt and bring to a boil. Reduce to a simmer and cook 12‑15 minutes until fork‑tender.

   Time: PT15M

   Temperature: medium

2. Prep the onion

   While the potatoes are boiling, peel and dice the onion into large pieces (about 1‑cm cubes).

   Time: PT5M

3. Sauté onion

   Drain the potatoes and set aside. In the skillet, melt 10 g butter with 1 tbsp (15 ml) oil over low heat. Add the diced onion and 2 pinches of salt. Cook, stirring occasionally, until the onion becomes translucent (about 4‑5 minutes).

   Time: PT5M

   Temperature: low

4. Add spices

   Sprinkle 3 g chili pepper powder and 4 g curry powder over the onion, stir quickly, then add 2 tbsp (30 ml) water. Fry for just 10 seconds to release aromatics without burning.

   Time: PT1M

   Temperature: low

5. Mash potatoes and combine

   Finely crush the boiled potatoes in a bowl (or use a potato masher). Stir in the sautéed onion mixture, 8 g grated Parmesan, and a pinch of black pepper. Mix until a smooth, slightly chunky mash forms.

   Time: PT3M

6. Assemble the tacos

   Lay a tortilla on a clean surface. Spread about 2 tbsp of the mashed potato mixture over the entire surface. Drizzle a thin line of tomato pizza sauce, add a few drops of sriracha, sprinkle half of the shredded mozzarella, and optional corn kernels. Fold the tortilla in half, pressing gently to seal the edges.

   Time: PT5M

7. Pan‑fry the tacos

   Wipe the skillet clean, add a thin layer of oil, and heat over low‑medium heat. Place the folded taco seam‑side down. Cook 4‑5 minutes until the bottom is golden‑brown and crisp. Flip carefully with a spatula, add a little more oil if needed, and cook the other side another 4‑5 minutes until cheese is melted and the tortilla is crisp.

   Time: PT10M

   Temperature: low‑medium

8. Serve

   Remove from pan, let rest 1 minute, then cut each taco in half diagonally. Serve hot with extra sriracha or ketchup if desired.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Potatoes, peeled: sweet potatoes
• Instead of Onion, chopped: shallots
• Instead of Unsalted butter: margarine
• Instead of Cooking oil: olive oil
• Instead of Chili pepper powder: cayenne pepper
• Instead of Curry powder: garam masala
• Instead of Parmesan cheese, grated: pecorino romano
• Instead of Canned corn kernels: frozen corn
• Instead of Tortillas, 6‑inch (15 cm): corn tortillas
• Instead of Sriracha sauce: gochujang
• Instead of Tomato pizza sauce: marinara sauce
• Instead of Mozzarella cheese, shredded: provolone

Equipment Needed

• Medium saucepan
• Frying pan or skillet (non‑stick)
• Chef’s knife
• Cutting board
• Grater
• Spatula
• Measuring spoons
• Mixing bowl

Critical Steps — Do Not Skip

• Boiling potatoes until fork‑tender
• Sautéing onion until translucent without browning
• Folding the tortilla tightly to prevent filling leakage
• Flipping the taco at the right moment to achieve crispness without burning

Chef Tips from the Video

• For extra crunch, brush the outside of the tortilla with a little melted butter before frying
• Add a dash of smoked paprika to the onion for a subtle smoky flavor

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat in a skillet to retain crispness.

Freezer: Not recommended; texture of the tortilla becomes soggy after thawing.

Room temperature: Best eaten immediately; can sit out up to 1 hour at room temperature.

Make-Ahead Tips

• Boil and mash the potatoes a day ahead; store in the fridge and re‑heat briefly before assembling
• Pre‑measure spices and keep them in a small bowl for quick addition