Flautas de Papa con Crema (Crispy Potato Flautas)

• 900 g Russet potato
• 1 tsp Ground cumin
• 12 pieces Corn tortillas
• 350 ml Vegetable oil
• 300 g Tomato, ripe
• 1 small White onion
• 15 g Fresh coriander
• 1 medium Lime
• 150 ml Mexican crema
• 1 head Romaine lettuce
• 80 g Cotija cheese

1. Peel the potatoes and cut into even chunks. Boil in a large pot of salted water for 12 to 15 minutes, until very tender. Drain well and let the steam escape for 2 minutes.
2. Mash the potatoes until smooth, then season with the cumin and a good pinch of salt. Taste and adjust the seasoning so the filling is well flavoured. Keep warm while you prepare the tortillas.
3. Make the salsa: finely chop the tomatoes, onion and coriander, then mix in a bowl. Squeeze in the lime juice and season with salt to taste. Set aside so the flavours meld.
4. Warm the tortillas briefly so they are pliable, then spoon a line of potato down the centre of each one. Roll up tightly into flautas and place seam-side down. If any tortillas crack, warm them a little longer before rolling.
5. Pour the vegetable oil into a frying pan to a depth of about 2 cm and heat over medium-high until shimmering. Fry the flautas in batches for 2 to 3 minutes per side, turning with tongs, until golden and crisp. Transfer to a plate and repeat with the remaining flautas.
6. Shred the lettuce and crumble the cotija cheese. Serve the flautas topped with the crema, lettuce and cotija, with the tomato salsa on the side. Eat straight away while the flautas are crisp.

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