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Tortilla with cheese and potatoes in the oven

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Kitchen World
Calorie content 161 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 11.1 gr.
Fats * 10.7 g
Carbohydrates* 16.2 g
* per 100 gr. product
Tortilla with cheese and potatoes in the oven
Content

Ruddy hearty flatbread based on Ossetian pies. The dough is yeast-free, based on kefir. The filling is mashed potatoes with two types of cheese. The tortilla is baked in the oven until golden brown. This pastry can be served as a snack, as an addition to soups, it is convenient to take with you. Instead of puree, by and large, you can use any other filling. But it is with potatoes that the tortillas turn out to be the most satisfying and successful.

Ingredients

Cooking process

step 1 out of 9
Peel the potatoes, rinse, cut into pieces, fill with water and set to cook on the stove. We add some salt to the water. Cook the potatoes until they are completely soft, then to make mashed potatoes from them.
step 2 out of 9
While the potatoes are boiling, prepare the dough. Sift the specified amount of flour into a wide bowl. Break the egg into a separate container, add salt and soda, mix thoroughly until a homogeneous mass is obtained. Pour the egg mass into the flour, then add vegetable oil and add kefir last.
step 3 out of 9
First, knead the dough with a spoon, and then switch to manual kneading. Knead the mass until you get a soft, smooth dough that holds its shape well, does not spread and does not stick to your hands. Divide the dough into three parts, roll each part into a bun, cover with a towel and leave for a while. Let's move on to preparing the filling.
step 4 out of 9
Drain the water from the boiled potatoes. With the help of a crush, we make a homogeneous puree. We do not recommend using a blender as the puree will be sticky. In mashed potatoes, rub suluguni and Dutch cheese on a fine grater, add salt and black pepper to taste. Mix thoroughly. From the resulting potato mass, we form three balls of the same size. The filling is ready.
step 5 out of 9
Roll each part of the dough with a rolling pin into a thin round layer on a floured work surface. Put a potato-cheese ball in the center of the layer.
step 6 out of 9
Raise the free edges of the dough over the filling and pinch it with your fingers - you get a "bag".
step 7 out of 9
Lightly press the formed bag with our palms and then roll it out with a rolling pin to a thickness of one to one and a half centimeters. In the center we make a small hole for steam to escape, as in the photo.
step 8 out of 9
Preheat the oven to a temperature of 190 degrees. Grease the baking sheet with vegetable oil or cover with oiled parchment. Put the stuffed cakes on a baking sheet with the hole up. Shake the egg well with a fork and cover the surface of the cakes with the resulting mass with a silicone brush. We set the baking sheet to the middle level of an already hot oven and bake them for ten to fifteen minutes.We bake the rest of the cakes one by one.
step 9 out of 9
We take out the finished cakes from the oven, transfer them from the baking sheet to a plate. Grease the hot surface generously with butter for juiciness. Serve hot.

Bon Appetit!

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