Flautas de Papa with Salsa Roja (Potato Flautas)

• 800 g Yukon Gold potato
• 2 tsp Fine sea salt
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Ground cumin
• 500 ml Vegetable oil
• 12 pieces Corn tortillas
• 500 g Tomato, ripe
• 2 tsp Guajillo chili powder
• 1 medium Lime
• 1 head Romaine lettuce
• 150 g Sour cream
• 300 ml Water

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with water, and add 1 tsp of the fine sea salt. Bring to the boil and cook for 12 to 15 minutes, until very tender.
2. Meanwhile, finely chop half the onion and mince 1 garlic clove for the filling. Thinly slice the remaining onion and mince the remaining garlic for the salsa. Shred the romaine lettuce and cut the lime into wedges.
3. Drain the potatoes well, then mash until smooth. Stir in the chopped onion, 1 minced garlic clove, the ground cumin, and 0.5 tsp of the fine sea salt. Let the filling cool slightly so it is easier to roll.
4. Make the salsa roja: put the tomatoes, sliced onion, remaining garlic, guajillo chili powder, water, and 0.5 tsp fine sea salt in a saucepan. Bring to a simmer and cook for 8 to 10 minutes, until the tomatoes collapse and the onion is soft. Crush with a potato masher for a rustic salsa, then squeeze in a little lime to taste.
5. Warm the corn tortillas briefly in a dry frying pan so they are pliable. Spoon the potato filling down the centre of each tortilla and roll up tightly. Keep them seam-side down while you heat the oil.
6. 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, turning with tongs, for 2 to 3 minutes per side until golden and crisp. Drain briefly on a plate and season lightly with a pinch of fine sea salt.
7. Serve the flautas topped with warm salsa roja, shredded romaine lettuce, and spoonfuls of sour cream. Finish with extra lime wedges for squeezing at the table.

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