mexican

Crispy Potato Flautas with Shredded Lettuce and Salsa Roja

Name: Crispy Potato Flautas with Shredded Lettuce and Salsa Roja
Yield: 1 serving
Cuisine: mexican
Ingredients: 226 g gold potatoes, peeled and diced; 96 g corn tortillas; 16 g vegetable oil; 70 g salsa roja; 61 g romaine lettuce, shredded; 31 g queso fresco, crumbled; 1 g ground cumin; 3 g kosher salt

This pan-fried dish pairs gold potatoes, peeled and diced with salsa roja, romaine lettuce, shredded and corn tortillas. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

17 g Protein

89 g Carbohydrates

26 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

226g gold potatoes, peeled and diced 174 kcal
4 piece (96g) corn tortillas 209 kcal
16g vegetable oil 141 kcal
70g salsa roja 21 kcal
61g romaine lettuce, shredded 9 kcal
31g queso fresco, crumbled 93 kcal
1g ground cumin 4 kcal
3g kosher salt 0 kcal

Cooking instructions

gold potatoesground cuminkosher salt
Simmer potatoes in salted water until tender, 10 to 12 minutes. Drain and mash with a pinch of salt and cumin.
corn tortillas
Warm tortillas briefly so they bend without cracking.
gold potatoescorn tortillas
Divide potato filling among tortillas, roll tightly, and secure seam-side down.
vegetable oil
Heat oil in a skillet over medium-high. Fry flautas seam-side down first, turning until crisp and golden, 3 to 5 minutes total. Drain on paper towels.
salsa rojaromaine lettucequeso fresco
Serve topped with shredded lettuce, salsa roja, and crumbled queso fresco.