POTATO TACOS simple and quick, without flour and eggs, crispy on the outside and soft on the inside. Perfect to fill as you like, ideal for a light lunch or a delicious appetizer. Ready in minutes without oven or rising!
The potato tacos are a super tasty recipe, perfect for a quick lunch, an idea to bring to the beach, or an alternative appetizer. Crispy on the outside, soft on the inside, they are prepared in minutes with only 2 main ingredients and no need for flour.
You just need potatoes, some cheese or cold cuts for the filling, and a pan: no oven, no rising, no complications. Once cooked, you can fold them like real tacos and fill them as you like: cheesy, stuffed, or simply delicious.
The potato tacos are also ideal for those looking for recipes without flour and eggs, perfect to prepare quickly and effortlessly. Thanks to their versatility, you can customize the filling as you prefer, making each taco unique and tasty. Try them now for a simple dish with great flavor!
Follow me in the kitchen today there are potato tacos.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 lbs potatoes
- 1 tbsp grated Parmesan cheese
- 7 oz provola
- 8 slices bacon
- 1.5 cups arugula
Steps
Grate the raw potatoes with a large hole grater. Squeeze them well with your hands or in a cloth to remove excess water.
Place the potatoes in a bowl, add salt and pepper or spices as desired.
Heat a non-stick pan with a drizzle of oil. Take a portion of the mixture, place it in the pan, and flatten it with the back of a spoon to form a thin disc.
Cook over medium-high heat for about 3-4 minutes per side until the taco is golden and crispy.
Once ready, fold it immediately while it’s hot to give it the classic taco shape.
Fill with provola, bacon, and arugula, return to the pan, and serve hot or cold.
Bon appétit
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Quick and Crispy POTATO TACOS without flour and eggs
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FAQ (Questions and Answers) Quick and Crispy POTATO TACOS without flour and eggs
Can I use already cooked potatoes?
No, you need the texture of grated raw potatoes to achieve the crispy result.
Can I prepare potato tacos in advance?
Yes! Prepare them, store them in the fridge, and fill them shortly before serving.
Are they also good in an air fryer?
Yes, you can cook them at 400°F for 10-12 minutes, turning them halfway through.
What potatoes to use?
Yellow or firm potatoes are perfect: they don’t release too much water.
Can I freeze them?
Better not. You would lose the crispiness. They are best enjoyed freshly made or on the same day.
