1 1/2 pounds russet potatoes, peeled and quartered
2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 cup shredded, smoked mozzarella cheese (2 ounces)
1/2 cup shredded cheddar cheese (2 ounces)
big pinch red pepper flakes
vegetable oil for preparing tortillas
8 thin corn tortillas
1 small red or green bell peppers, seeds removed and cut into fine dice
GET READY: Preheat the oven to 400 degrees.
COOK AND MASH THE POTATOES: Chop and put the potatoes in a pot with water to cover. Cook them, covered until tender, 20 to 40 minutes. (The time depends on the size of the chunks.) Drain the potatoes well, and mash with the butter and salt. Cool completely.
MIX THE CHEESES: In a small bowl, mix the cheeses with the red pepper flakes and set aside.
OIL THE TORTILLAS: Heat 1/8 inch oil in a skillet over medium heat. When the oil is hot, put a tortilla in the hot oil and fry until it is soft, 8 to 10 seconds; flip and repeat with the other side. Do not let the tortilla get crisp by letting the oil bubble up around its edges; reduce the heat to medium-low or low if this occurs. (It’s important for the tortillas to be oily so they get crisp when roasted in the oven.)
KEEP THE TORTILLAS WARM: Put the tortilla on a plate and cover with foil to keep them warm. Continue to heat tortillas, piling them one atop each other under the foil cover. (Keep the tortillas warm so they’re pliable enough to stuff and roll without breaking.)
ASSEMBLE EACH TACO: Place each tortilla on a flat surface. Using a 1/3-cup measure, put a scoop of mashed potatoes in the middle of each tortilla. Pat the potatoes with your hand to flatten them a little. Sprinkle with 1 tablespoon of the bell pepper and 2 tablespoons of the cheese mixture.
Roll the tortilla into a large tube so both edges overlap (but the ends are still open), and fasten with 1 or 2 wooden picks as if you were sewing them.
BAKE THE TACOS: Put the filled tortillas in a roasting pan or on a baking sheet, toothpicks facing up. Bake until the cheese has melted and the tortillas start to brown and crisp around the edges, 15 to 20 minutes.
SERVE: Remove the toothpicks from the tacos and finish with a tablespoon of feta and a cilantro sprig.
As prepared, each serving contains 200 calories, 7g total fat, 10mg cholesterol, 250mg sodium, 28g total carbohydrate and 7g protein.