Roll-Ups With Bacon, Peas, and New Potatoes

0409roll-ups-bacon-peas
Photo by Frances Janisch
Roll-Ups With Bacon, Peas, and New Potatoes 4.0 2 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 447 calories
    • Fat 20 g
    • Sat Fat 10 g
    • Cholesterol 42 mg
    • Sodium 622 mg
    • Protein 11 mg
    • Carbohydrate 56 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 117 mg

Preheat oven to 300°F.Place the potatoes in a medium saucepan on high heat with enough water to cover them. Cook 15 to 18 minutes, until soft. Drain in a colander; set aside.Meanwhile, wrap all the tortillas tightly together in foil and place in oven for 5 minutes.Place the saucepan back on low heat and add the butter and bacon. Stir until warm and sizzling, about 2 minutes; remove from heat. Add the potatoes, peas, thyme, half the scallions, and half the sour cream. Stir and mash with a potato masher or a wooden spoon. Season with the salt and pepper to taste.Remove the tortillas from oven and place 2 on each plate. Put 1/3 cup of the potato mixture on each tortilla and roll them as shown in the picture above. Top each with a spoonful of the remaining sour cream and sprinkle with the remaining scallions and a few grinds of black pepper to taste.  

Ingredients

  1. Check 1 pound new potatoes, scrubbed and cut into 1/2-inch pieces
  2. Check 8 white corn tortillas
  3. Check 1 tablespoon butter
  4. Check 4 to 6 slices precooked bacon, crumbled
  5. Check 1 cup frozen peas, defrosted in 2 cups water and drained
  6. Check 1 teaspoon fresh thyme leaves or 1/3 teaspoon dried
  7. Check 2 scallions, thinly sliced
  8. Check 1 cup sour cream
  9. Check 1/2 teaspoon kosher salt
  10. Check 1/4 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 300°F.
  2. Place the potatoes in a medium saucepan on high heat with enough water to cover them. Cook 15 to 18 minutes, until soft. Drain in a colander; set aside.
  3. Meanwhile, wrap all the tortillas tightly together in foil and place in oven for 5 minutes.
  4. Place the saucepan back on low heat and add the butter and bacon. Stir until warm and sizzling, about 2 minutes; remove from heat. Add the potatoes, peas, thyme, half the scallions, and half the sour cream. Stir and mash with a potato masher or a wooden spoon. Season with the salt and pepper to taste.
  5. Remove the tortillas from oven and place 2 on each plate. Put 1/3 cup of the potato mixture on each tortilla and roll them as shown in the picture above. Top each with a spoonful of the remaining sour cream and sprinkle with the remaining scallions and a few grinds of black pepper to taste.