Vegetarian Gorditas with Potato and Cheese

• 350 g Yukon Gold potato
• 1 ½ tsp Fine sea salt
• 160 g Masa harina
• 220 ml Water, warm
• 2 tbsp Vegetable oil
• 1 small White onion
• 80 g Queso fresco
• 80 g Salsa
• 60 g Shredded iceberg lettuce
• 1 piece Lime

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, and add 1 tsp of the salt. Bring to the boil, then simmer for 12 to 15 minutes until very tender.
2. While the potatoes cook, make the dough: mix the masa harina with the remaining 0.5 tsp salt in a bowl. Pour in the warm water and mix until a soft dough forms, then knead for 1 to 2 minutes until smooth. Cover and rest for 10 minutes so the masa fully hydrates.
3. Drain the potatoes well and return them to the hot pot for 1 minute to steam-dry. Mash until smooth. Set aside while you cook the onion.
4. Finely dice the onion. Heat 1 tbsp of the vegetable oil in a frying pan over a medium heat, then cook the onion for 6 to 8 minutes until soft and lightly golden. Stir the onion into the mashed potato, then fold in the queso fresco and the salsa.
5. Divide the dough into 6 equal balls and flatten each into a disc about 1 cm thick. Heat a dry large frying pan over a medium heat. Cook the gorditas for 2 to 3 minutes per side until lightly toasted with a few brown spots, then cook the edges briefly to help them puff slightly.
6. When cool enough to handle, split each gordita most of the way through to make a pocket. Spoon in the potato filling. Top with shredded iceberg lettuce and squeeze over lime to finish, serving straight away.

Made this recipe? Rate it — a comment is optional.