These Potato Cheese Tortillas are soft, cheesy, and so easy to make with just a few simple ingredients. I love how mashed potatoes turn into a soft dough that cooks up beautifully in a skillet, with golden spots on the outside. The grated cheese adds a lovely savory flavor, while the potatoes keep the tortillas tender and soft.
I like serving them warm, straight from the pan, with a garlic yogurt dip or sour cream. You can also fill them with your favorite ingredients to make a quick wrap or serve them alongside soups and salads. They’re a simple, tasty way to turn everyday potatoes into something a little different!
Why You’ll Love This Recipe
- Simple ingredients: You only need potatoes, flour, cheese, and a few basic pantry staples.
- Easy to make: The dough comes together in one bowl, with no yeast or rising time required.
- Soft and cheesy: Mashed potatoes make the dough tender, while grated cheese adds flavor to every bite.
- Versatile: Serve these tortillas as a snack, a side dish, or alongside your favorite dips and spreads.
- A fun way to use potatoes: If you enjoy homemade tortillas and potato recipes, this is a delicious variation to try.
Ingredients You’ll Need
- Potatoes: Use starchy or all-purpose potatoes and cook them until tender. Mash them until smooth and let them cool before making the dough.
- All-purpose flour: Gives the dough structure. Add it gradually, since the amount needed depends on how moist your potatoes are.
- Grated cheese: Mozzarella gives the tortillas a mild, stretchy cheese flavor, while cheddar adds a sharper taste. You can also combine the two.
- Salt: Enhances the flavor of the potatoes and cheese.
- Baking powder: Helps keep the tortillas soft.
- Olive oil: Adds a little tenderness to the dough.
- Extra flour: Use a little for dusting your work surface when rolling out the tortillas.
How to Make Potato Cheese Tortillas
1. Prepare the potatoes.
Boil the potatoes until fork-tender, then drain them well. Mash until smooth and allow them to cool. Avoid adding milk or butter to the potatoes, as extra moisture can make the dough sticky.
2. Make the dough.
Place the mashed potatoes in a large bowl. Add the salt, baking powder, olive oil, parsley and grated cheese. Gradually mix in the flour until a soft dough forms. Start with the smaller amount and add more as needed. Knead briefly until the dough comes together and is easy to handle.
3. Divide and roll.
Divide the dough into equal portions and shape each one into a ball. On a lightly floured surface, roll each ball into a thin circle. If the dough sticks, dust the surface with a little more flour.
4. Cook the tortillas.
Heat a nonstick skillet over medium heat. Cook each tortilla for a few seconds per side, or until lightly golden spots appear and the dough is cooked through. Adjust the heat as needed so the tortillas cook without browning too quickly.
5. Serve warm.
Stack the cooked tortillas on a plate and cover them with a clean kitchen towel to keep them soft. Serve warm, while the cheese is still deliciously melty.
Tips for Making the Best Potato Cheese Tortillas
- Let the potatoes cool. Hot potatoes can make the cheese melt too early and cause the dough to become sticky.
- Add flour gradually. Too much flour can make the tortillas dense. Stop adding it once the dough is soft and manageable.
- Don’t overwork the dough. Knead just until everything comes together.
- Roll them evenly. Aim for tortillas of similar thickness so they cook at the same rate.
- Use medium heat. A pan that’s too hot can brown the outside before the inside cooks through.
- Keep them covered. Covering the tortillas with a clean towel after cooking helps prevent them from drying out.
Frequently Asked Questions
Yes, as long as the mashed potatoes are fairly thick and don’t contain too much milk, cream, or butter. Since leftover mashed potatoes can vary in moisture, add the flour gradually and adjust until the dough is easy to roll.
Mozzarella and cheddar are both good choices. Mozzarella gives a milder, stretchy result, while cheddar adds a more pronounced cheese flavor. A combination of both works well too.
The potatoes may contain too much moisture, or the flour may not have been fully incorporated. Add flour a little at a time until the dough becomes manageable, but avoid adding more than necessary.
For the best texture, I recommend cooking the tortillas soon after preparing the dough. If you want to save time, cook and mash the potatoes ahead, refrigerate them, and make the dough when you’re ready.
Let the tortillas cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat them briefly in a skillet over medium-low heat until warm.
Yes. Let them cool completely, then place parchment paper between the tortillas and store them in a freezer-safe bag or container. Freeze for up to 2 months for best quality. Thaw in the refrigerator or reheat gently from frozen in a covered skillet until warmed through.
Serve these Potato Cheese Tortillas warm with sour cream, Greek yogurt mixed with garlic and herbs, or your favorite dipping sauce. You can also use them to make wraps, filled with grilled chicken, fresh vegetables, salad, or your favorite sandwich fillings. They’re also delicious alongside soups or salads, or simply enjoyed warm on their own.
More Potato Recipes to Try
If you enjoy cooking with potatoes, here are a few more recipes to try next:
- Soft Sweet Potato Tortillas – Soft, flexible homemade tortillas made with sweet potatoes. They’re great for wraps or serving warm alongside your favorite fillings.
- Cheese Potato Pancakes – Crispy potato pancakes made with grated potatoes, cheddar, Parmesan, and green onions. Serve them with a simple dipping sauce for a savory snack.
- Mashed Potato Pancakes – A practical way to turn mashed potatoes into golden pancakes that are crisp outside and soft inside.
- Sweet Potato Gnocchi – Homemade gnocchi served with garlic butter, sage, and Parmesan for a satisfying meal.
- Potato Fresh Plum Dumplings – A traditional Eastern European dessert made with potato dough, fresh plums, and sweet cinnamon breadcrumbs.
- 25 Best Potato Recipes – Explore more ways to prepare potatoes, from crispy sides and savory pancakes to comforting meals and sweet dumplings.
If you make these Potato Cheese Tortillas, I’d love to see how they turn out! Share a photo and tag me on Instagram at @homecookingadventure.
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Video
Potato Cheese Tortillas – Easy, Soft and Cheesy
Ingredients
- 1 pound (450g) potatoes , mashed
- 2 ¾ cups (350g) all-purpose flour , plus more for rolling
- 1 cup (100g) mozzarella or cheddar , grated
- 1 tsp (5g) salt , adjusted to taste
- 1 tsp (4g) baking powder
- 1 tbsp (15g) olive oil
Instructions
Cook the potatoes.
- Boil the potatoes peeled or unpeeled, until tender. Drain them very well, peel and then mash until smooth. Let them cool until just warm.
Make the dough.
- Mix the mashed potatoes with the salt, baking powder, olive oil, parsley and grated cheese.
- Gradually add the flour, mixing until a soft dough forms.
- Knead for 2–3 minutes until smooth. Add flour a little at a time if the dough is too sticky, but avoid adding too much, as you want the tortillas to remain soft. Cover and let rest for 15–20 minutes.
Shape the tortillas.
- Divide into 12 equal portions.
- Roll each into a ball.
- Roll into a thin 8-9 inch (20-23cm) circle on a lightly floured surface.
Cook.
- Heat a dry skillet over medium heat. Cook each tortilla for a few seconds per side.
- Cook until golden spots appear and the dough is cooked through.
- Keep them soft. Stack the cooked tortillas and cover with a clean kitchen towel.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
