TORTILLAS DE PATÁTAS
Work a large cold boiled potato with a big teaspoonful of lard and a teaspoonful of salt into a pint of flour and add water until about the consistency of bread dough. Knead thoroughly and divide into chunks about the size of an egg and roll very thin. Brown very quickly on a smooth hot stove, turning often. When thoroughly cooked, place between a cloth and keep covered in this way until ready to use.