Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Cups (US)
Metric
Smaller
Normal
Larger
Tortitas de Papa con Queso
author
Maricruz Avalos Flores
6
Tender on the inside and slightly crispy on the outside. Tortitas de papa is the perfect meatless dish for any day of the week!
prep
30
minutes
minutes
cook
1
hour
hour
total
1
hour
hour
30
minutes
minutes
PRINT
PIN
Ingredients
Cups (US)
-
Metric
For the tortitas
▢
2.2
lb
potatoes
(red, russet)
▢
1 ½
cups
queso fresco
(crumbled)
▢
2
small
eggs
(or 3, please read notes)
▢
¼
cup
pickled jalapeños
(chopped)
▢
1
Tbsp
all-purpose flour
(and more for dredging)
▢
2
Tbsp
breadcrumbs
▢
oil for frying
(as needed)
For the sauce
▢
1
lb
tomatoes
▢
½
small
onion
▢
2
serrano pepper or 1 jalapeño
(seeds and veins removed)
▢
1
garlic clove
▢
¼
tsp
cumin seeds
▢
2
tsp
vegetable or chicken bouillon
▢
1
Tbsp
oregano
▢
2
Tbsp
olive oil
▢
salt and pepper
(to taste)
Instructions
Make the sauce
Boil tomatoes until soft and cooked through (10 to 15 minutes).
Drain and allow them to slightly cool down.
Add tomatoes into a blender with onion, chili peppers, garlic, oregano, cumin seeds, and 1 ½ cups of water.
Blend until you will have a smooth sauce.
Heat the olive oil in a small saucepan and add the tomato sauce.
Season with bouillon, salt, and pepper.
Simmer for 10 minutes or until the sauce thickens. Set aside.
Make the potato mixture
Boil potatoes with the skin on until fork-tender.
Peel them and mash them in a bowl using a potato masher.
Allow the mashed potatoes to cool down completely.
Add to the bowl the eggs lightly beaten, cheese, jalapeño peppers, 1 tablespoon of flour and breadcrumbs (read notes).
Season with a pinch of salt and mix until everything is combined.
Make tortitas and cook
Place flour on a plate. Also, heat about ½ cup of oil in a large pan over medium heat.
Slightly oil your hands and make a batch of tortitas about 2-inch (5cm) in circumference and half-inch thick.
As you make them, dredge them in flour to coat both sides and gently pat them to remove the excess flour.
Carefully add the tortitas into the hot oil. Baste them with the hot oil as they cook on one side until they start to brown.
Using two spatulas gently flip them to cook on the other side until evenly golden and crispy.
Remove them from the oil and place them on a paper-lined plate to remove the excess oil.
Repeat until you use all potato mixture adding more oil to the pan if needed.
Serve (option 1)
Add some sauce to a serving plate and then arrange 3-4 tortitas de papa over the sauce.
Serve with a bowl of sauce on the side and your favorite side dish (read post).
Serve (option 2)
Bring to a simmer the tomato sauce and add the cooked potato cakes into it.
Allow to simmer for 2-3 minutes and then carefully serve on a plate with plenty of sauce and the side you prefer.
Notes
Add only 2 small eggs to the mixture, and if you see the dough is crumbly, add the other egg.
Nutritional information includes only 1/4 cup of oil in total.
Nutrition Information
Serving:
3
tortitas
|
Calories:
363
kcal
|
Carbohydrates:
38
g
|
Protein:
12
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
68
mg
|
Sodium:
923
mg
|
Potassium:
985
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
1088
IU
|
Vitamin C:
45
mg
|
Calcium:
233
mg
|
Iron:
3
mg
rate this recipe
Scroll down and leave a comment with stars!