Potato tortillas

http://www.durgan.org/URL/?KKTYV 3 March 2015 Potato tortillas
Tortillas were made using baked Russian Blue Potatoes and nixtamalized corn. The ingredients were blended with water and mixed in a pot with Meseca flour to make the dough. The shaped balls were pressed into tortillas and cooked on a flat sheet in the oven in batches of nine for 14 minutes. The tortillas were stored in plastic containers in the refrigerator or freezer until required. These are gluten free and must be handled gently to remain in one piece until cooked. Pictures depict the process.
Adding hummus

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