AuthorTeam Nafsika
RatingDifficultyBeginner

It’s taco time! This recipe is simple and delicious and can be made in no time.

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time22 mins
1

Heat about ¼ cup EVOO in a large skillet/frying pan. Add the diced potatoes, diced onion, and diced garlic and diced Anaheim chillies. Season with salt, pepper and the crushed oregano. Cook stirring and scraping the bottom of the pan frequently until the potatoes are cooked and crispy (all the vegetables will be soft).

2

While the potatoes are cooking, heat the tortillas in batches on a griddle just until they are soft, but not overdone (not crispy). Fill each soft corn tortilla with about ¼ cup of the potato mixture. Fold the tortilla in half, and thread the edges with 2 or three toothpicks, lengthwise. In another skillet, heat about ½ cup EVOO until it is hot but not smoking. Working quickly, fry about 1/3 of the tacos at a time.

3

Keep watching them and fry until crispy, turning once. Place them on a large platter lined with paper towels. Remove the toothpicks (careful, the filling will be steaming). Add the toppings and serve immediately while hot. Serve with stewed pinto or Santa Maria pink beans and Spanish rice (see recipes). Makes 12 tacos, serves 4 to 6 people

Ingredients

Directions

1

Heat about ¼ cup EVOO in a large skillet/frying pan. Add the diced potatoes, diced onion, and diced garlic and diced Anaheim chillies. Season with salt, pepper and the crushed oregano. Cook stirring and scraping the bottom of the pan frequently until the potatoes are cooked and crispy (all the vegetables will be soft).

2

While the potatoes are cooking, heat the tortillas in batches on a griddle just until they are soft, but not overdone (not crispy). Fill each soft corn tortilla with about ¼ cup of the potato mixture. Fold the tortilla in half, and thread the edges with 2 or three toothpicks, lengthwise. In another skillet, heat about ½ cup EVOO until it is hot but not smoking. Working quickly, fry about 1/3 of the tacos at a time.

3

Keep watching them and fry until crispy, turning once. Place them on a large platter lined with paper towels. Remove the toothpicks (careful, the filling will be steaming). Add the toppings and serve immediately while hot. Serve with stewed pinto or Santa Maria pink beans and Spanish rice (see recipes). Makes 12 tacos, serves 4 to 6 people

Potato Tacos