Cooking Instructions

1. Place the potatoes in a pot and cover in water. Bring to boil and once boiling, bring the flame down to medium and let it cook for 15-20 minutes or until potatoes are tender.
2. Pour the content of the pot into a colander and leave the potatoes there to cool down and remove excess water for 5 minutes.
3. Place the potatoes in a bowl, add the olive oil and salt and then smash them using a fork or masher. Then add the milk and continue smashing until you achieve a smooth consistency.
4. Reheat the tortillas and place them in a tortilla warmer or tea-towel so they stay soft.
5. Grab one tortilla at a time and put a tablespoon full of potato mash and extend along the tortilla. Roll the tortilla and place a toothpick horizontally to keep the tortilla rolled. Do the same for the rest of the tortillas.
6. On a very hot saucepan add a tablespoon of vegetable oil and put 3 to 4 tortilla rolls. Every minute flip the rolls so all sides are fried.  Fry them for a maximum of 5 minutes or until crunchy.  Place the rolls on a plate with paper towels to absorb the excess oil.
7. Repeat step 6 for the remainder of the tortilla rolls.
8. Place the tortilla rolls (or flautas) on a plate and cover with lettuce on top. Then add the radish slices, coriander, guacamole and salsa on top.

Notes:

• You can add vegan cheese (or normal cheese for vegetarian version) to the tortilla and mash potato before rolling
• You can also add vegan cream or veganaise on top of the lettuce.
• Gerardo’s Guacamole 
• Salsa