Ingredients Edit

Directions Edit

  1. Place potatoes and carrot in large saucepan with enough water to cover by 1 inch, and add ½ tsp salt.
  2. Boil until potatoes are soft, about 8 minutes.
  3. Drain, reserving cooking liquid, and transfer vegetables to medium mixing bowl.
  4. Heat oil in large skillet.
  5. Add onion, and sauté over moderate heat, stirring often, until translucent, 6 to 7 minutes.
  6. Stir in curry powder, and cook, stirring, 15 seconds.
  7. Add ½ cup reserved cooking liquid to pan.
  8. Cook briefly over high heat to reduce liquid by about half, 30 seconds.
  9. Add onion with liquid to potatoes, and mash well, adding additional salt if desired.
  10. Working with one tortilla at a time, spread some mashed potato mixture thickly over half the tortilla.
  11. Fold tortilla over potato mixture to close.
  12. Heat 1 tsp oil in large skillet.
  13. Add bread, and fry over medium heat, until browned, 45 to 60 seconds.
  14. Flip bread, and cook until browned.
  15. Transfer to chopping board, and slice in half.
  16. Repeat for remaining breads.
  17. Serve immediately, or place in warm oven until ready to serve.

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