A few weeks ago I was talking with one of my aunts about Lenten recipes and she said: “I have a good one for you, come over next week and we can make it together.” So I did.
This is a very tasty recipe. We prepared two and fed 12 people, here is how we made it:
Mexican Potato Roll Recipe
- 1 T olive oil
- 1 kg (2.2 lbs) tomatoes, finely chopped
- 1/2 white onion, finely chopped
- 1 serrano chile, finely chopped
- 2 cans of tuna (5 oz each)
- 1 kg (2.2 lbs) potatoes
- 2 T butter
- 6 slices of cheddar cheese
- 100 gr (3.5 oz) queso fresco
- 1 egg divided
You will also need wax paper.
It is recommended to prepare the filling one day in advance, if this is not possible, make the filling early enough to allow it to rest and dry out. In a medium hot pan, add a tablespoon of olive oil and sauté the chopped onion and chopped serrano chile. Add the chopped tomatoes and cook until soft, approx 5 minutes. Drain the tuna and add it to the tomato mixture, let it cook until the water from the tomato-onion mixture evaporates, leaving a moist fish mixture.
Cook and peel the potatoes (or leave the potatoes unpeeled for a different texture), then smash them. Add the butter, cheddar cheese, queso fresco, and egg white. Mix until smooth.
Pre-heat oven to 350 F. (~180 C)
Take a large, lightly floured piece of wax paper and spread out the potato mixture on it, forming a large rectangle. Pour the tuna mixture lengthwise on top of one half of the potato rectangle, add olives on top. With the help of the wax paper, and starting with the tuna mixture side, roll the rectangle of potato mixture until the tuna mix is rolled up inside.
Remove from wax paper and transfer to a Pirex dish or baking sheet. Brush the top of the roll with egg yolk and put it in the oven 15-20 minutes until golden brown.
Serve along side a green salad.
Check out last week’s recipes here:
Check out different recipes in Spanish underneath my Spanish translation of Mexican Potato Roll
I invite you to check out other yummy recipes in English from my sister bloggers below: