How does one make the best, most delicious, homemade tortillas without gluten? Well, here it is! This recipe is super easy and requires only 2 ingredients! We love potatoes and eat them often. We don’t buy into the bad rap they sometimes receive. You know the ones – “they’re fattening, they’re high on the glycemic index scale, they contribute to candida overgrowth, they are full of starch and low in nutrients.” HOGWASH I say! On the other hand, some of the things we do to the beautiful potato, like deep frying in less than optimal oils, can cause major health issues.
Potatoes are a versatile root vegetable with literally hundreds of varieties that fit into seven categories: russet, red, white, yellow, blue/purple, fingerling and petite, all are high in nutrients This recipe uses the Yukon Gold variety, but you can also use red potatoes.
Here are some health benefits of the potato:
- Low caloric content
- High in potassium and vitamin C
- They contain antioxidants which neutralize harmful molecules known as free radicals
- They are rich in B6, trace minerals, and fiber
- They contain lysine which acts as a powerhouse against cancers, inflammation, and viruses
- Potatoes contain a special type of starch known as resistant starch
- According to Dr. Mark Hyman:
“Resistant starch is a kind of starch that is not digested in the small intestine, hence its name. Instead, your gut bacteria processes it, creating beneficial molecules that promote balanced blood sugar and healthy gut flora. In other words, when you eat resistant starch, it “resists” digestion and does not spike blood sugar or insulin.”
- They are antiviral, antifungal, and antibacterial
- Don’t forget the skin! So much of the fiber and nutrients come from the skin of potatoes
This recipe creates a soft pliable tortilla that you can stuff and hold in your hand, which we all know is an important trait of the tortilla. After all, there’s nothing worse than a tortilla that won’t stand up to the test of it’s filling. They make a great breakfast taco with eggs and all the fixings. Naturally gluten-free, vegan, and so satisfying! Let me know how your tacos turn out!
- 4 heaping cups peeled, cubed, Yukon Gold potatoes
- 2 tablespoon olive or coconut oil
- 1 teaspoon salt or garlic salt
- Black pepper to taste
- Line 2 baking sheets with lightly greased parchment paper and set aside.
- Preheat oven to 400°F
- Place the potatoes in a saucepan, cover with water, and add a pinch of salt.
- Boil until soft about 15-20 minutes.
- Drain the potatoes in a colander and let them sit for 5 minutes to make sure the potatoes are not holding any water.
- Add the oil, salt/garlic salt and pepper and mash with a fork until smooth. A few small lumps are ok.
- Scoop the potatoes into a ½ cup measure into 6 mounds on the baking sheets, 3 per sheet.
- Spread with your hands to a 6 inch round using your fingers and palms.
- Cook for 25-30 minutes, then flip with a spatula and cook an additional 10-15 minutes. You want them nicely browned but not so much that they'll crack when bending and filling them.
- You can continue to flip and rotate the pans in the last 10 minutes, especially if your oven doesn't cook evenly.
- Eat them immediately while they're hot, or store in the fridge in an airtight container.
- These tortillas make great breakfast tacos!
Use butter in the recipe and a nonstick pan and it still worked perfectly definitely more for tacos than burritos because there will always be a little bit of outer crunch no matter how much you adjust cooking time and temperature but it’s perfect
Thank you Malum, good suggestions!