Air fryer recipe · Breakfast
Potato Cheese Roll
Mashed potato and cheese rolled in a tortilla with green chilli, crisped until golden.
- 16 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 160kcal
- 5.9 gprotein
- 22.4 gcarbs
- 5.6 gfat
- 1.8 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- tortilla2
- potato2 medium, boiled and mashed
- cheese60 g, grated
- green chilli1, finely chopped
- coriander leaves1 tbsp, chopped
- butter1 tsp
Method
Make the potato mix
Mash the boiled potato in a bowl, then mix in the grated cheese, chopped green chilli, coriander and salt until well combined. A smooth, evenly seasoned mix rolls up tidily without lumps poking through.
Fill the tortilla
Lay the tortilla flat and spoon the potato and cheese mix in a line down the centre. Roll it up tightly and tuck in the ends so the filling stays put and does not squeeze out.
Butter the roll
Brush the outside of the roll lightly all over with butter. That thin coat of butter helps the tortilla turn golden and crisp instead of drying out and going leathery.
Crisp the roll
Set the roll seam-side down in the basket and air fry at 190°C for 8 min, turning once, until golden and the cheese inside has melted. Seam-side down first seals the roll shut.
