First, make the flautas. Start with the filling: Once your potatoes are well cooked and peeled, mash them with a fork or potato masher. Season with a pinch of salt, a pinch of chicken bouillon powder, a pinch of onion or garlic salt, and 1/2 teaspoon of oil. Mix until you have a smooth mash.

Spread about 1 teaspoon of the potato filling onto each tortilla and roll them up tightly. The firmer the roll, the less likely it is to open while frying. Fry the flautas and place them on a bed of paper towels to drain excess oil.

To bread the cutlets: First, coat each cutlet in flour, then dip in the beaten egg, and finally coat with breadcrumbs. I recommend using medium-fine breadcrumbs, not extra crunchy, since the flautas will provide the crispiness. Fry the cutlets until golden brown.

To serve, arrange 4 flautas on a plate and top with some shredded lettuce. Add the breaded cutlet, sliced into strips, on top. Finish with tomato and onion slices, then drizzle with crema and green salsa.