Curried Potato-stuffed Breads

Ingredients

 * 3 cups peeled and coarsely chopped all-purpose potatoes
 * 1 cup finely diced carrot
 * salt to taste
 * 1 tbsp vegetable oil, plus extra for cooking breads
 * 1 cup finely chopped onion
 * 2 tsp curry powder
 * 4 x 8-inch flour tortillas

Directions

 * 1) Place potatoes and carrot in large saucepan with enough water to cover by 1 inch, and add ½ tsp salt.
 * 2) Boil until potatoes are soft, about 8 minutes.
 * 3) Drain, reserving cooking liquid, and transfer vegetables to medium mixing bowl.
 * 4) Heat oil in large skillet.
 * 5) Add onion, and sauté over moderate heat, stirring often, until translucent, 6 to 7 minutes.
 * 6) Stir in curry powder, and cook, stirring, 15 seconds.
 * 7) Add ½ cup reserved cooking liquid to pan.
 * 8) Cook briefly over high heat to reduce liquid by about half, 30 seconds.
 * 9) Add onion with liquid to potatoes, and mash well, adding additional salt if desired.
 * 10) Working with one tortilla at a time, spread some mashed potato mixture thickly over half the tortilla.
 * 11) Fold tortilla over potato mixture to close.
 * 12) Heat 1 tsp oil in large skillet.
 * 13) Add bread, and fry over medium heat, until browned, 45 to 60 seconds.
 * 14) Flip bread, and cook until browned.
 * 15) Transfer to chopping board, and slice in half.
 * 16) Repeat for remaining breads.
 * 17) Serve immediately, or place in warm oven until ready to serve.