I will also cut back on the salt in the potato mixture, and I also ended up with waaaaay too much potato for the amount of dough I made.

I used red onion, fresh cilantro and a green chili and minced it in the food processor. It made the potatoes a beautiful purple/green color!

I can’t wait to make these again–with a few changes, they’re going to be awesome!

OK, so first I couldn’t find chilis so I decided I would have to go without. I am sorry for it, while it tasted fine the chili would have added a lot of flavor. Also the recipe calls for 2 tablespoons of salt in the potato mixture – I think I’d cut that in about half it was way too salty for my taste.

Second, I ended up with about twice as much potato as I did dough. Perhaps I was not rolling mine thin enough, but using approximately 2 tablespoons of dough to 3 tablespoons of potato mixture didn’t seem to work out correctly for me. Next time I will double the dough.

As for tips, I will say it was easier than it sounds. The dough held together well and was easy to work with. I found that, after I folded the dough around the potato mixture and sealed it, it helped if I turned the ball over (seam side down) before rolling it out. Also, the bread puffed a little once it was in the pan, which helped me judge when to flip it.

At any rate, do give these a go! They were fun and surprisingly easy. And, of course, very tasty although as I said I may opt to look for some tweaks just to make it that much better, since I can’t get all the ingredients in my local markets.

Well done and thanks for sharing!