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Rating: 4 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Cyd McDowell

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Credit: Frances Janisch

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°F.

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  • 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.

Nutrition Facts

calcium 117mg; 447 calories; carbohydrates 56g; cholesterol 42mg; fat 20g; fiber 6g; iron 3mg; protein 11mg; saturated fat 10g; sodium 622mg.
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