Recipe for making delicious thin potato "tortillas". It can be served as a side dish to roasted duck or goose, or it filled with salty (duck liver) or sweet (poppy, nuts...) filling. The preparation is simple, but the flour will be everywhere in the kitchen :) However, it's worth it :)
recipe,photo-recipe,potatoes,Potato sides,,Slovak cuisine
No. of servings
Boil the potatoes in water until they are almost tender. They cannot be hard and they cannot fall apart. Let them cool down. It's best to cook them a day before making the tortillas.
Peel the cooled down potatoes and grate to finely into a deep bowl.
Put the dough on a floured board and continue to knead it. When the dough is ready, soft and compact, make it into an roll. Cut the roll into inch long pieces.
Spread each piece on a floured table into a plate shape.
Bake the tortillas on a hot steel plate and if we don't have it, a hot ceramic pan is the next best option. Bake them dry. Dust each piece with flour a little and put it in the pan. Bake each piece for a little while...
... and turn it on the other side. If we prepared the dough correctly, the pancake will start to inflate. Therefore, we press it lightly to the bottom of the pan. Take the pancake from the pan, use a paper towel to remove the burned remains of flour and continue with baking.
Smear the pancake from one side, best with melted duck fat, but melted butter mixed with a little pork fat will also do fine.
Stock baked tortillas on one another. In doing so, the smeared side will also smear the other pancake. Keep them warm. If you prepare them in advance, stored them in the fridge, wrapped in foil. Take them out of the foil and reheat in the oven, when the duck is baked and ready to eat.