Tortitas de Papa

Name: Tortitas de Papa
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 20 serving
Ingredients: 2 pounds Russet potatoes; 1-¼ teaspoons kosher salt; ½ teaspoon ground pepper; 100 g queso panela or fresco; 2 large eggs; 56 g plain panko, regular bread crumbs, flour, or cornstarch; 1 cup peanut or vegetable oil

User Reviews

5.0

21 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
37 mins
Servings
20
Calories
69 kcal
Course
Appetizer
Cuisine
International

Tortitas de Papa

Deacon Moody

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This Tortitas de Papa recipe is a classic Latin American favorite made with mashed potatoes, cheese, and simple pantry staples. Crispy on the outside and soft on the inside, these potato patties are perfect as a side dish, snack, or easy vegetarian meal. Whether you're using fresh mashed potatoes or repurposing leftovers, this recipe is quick, budget-friendly, and family-approved.

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Ingredients

Servings

2 pounds Russet potatoes washed, peeled, and cut into cubes
1-¼ teaspoons kosher salt
½ teaspoon ground pepper
100 g queso panela or fresco
2 large eggs
56 g plain panko, regular bread crumbs, flour, or cornstarch
1 cup peanut or vegetable oil

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Instructions

Place the potatoes in a medium saucepan and add enough water to cover them by 1 inch. Stir in 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until a paring knife easily pierces the potatoes, about 8 to 10 minutes. Drain the potatoes and return them to the saucepan. Let them cool for 5 minutes.
Using a potato masher, mash the potatoes until smooth—season with salt and pepper. Add panko, cheese, and beaten eggs to the mashed potatoes, mixing until well combined. Transfer the potato mixture to a bowl and refrigerate until completely cooled, about 1 hour.
Pour about 2 tablespoons of oil into a small cup. Lightly oil your hands and divide the potato mixture into 20 equal portions (about ⅓ cup each). Shape each portion into 3-inch-diameter cakes, about ¾ inch thick. Transfer each cake to a lightly oiled plate as you work, re-oiling your hands as needed.
Line a large plate with paper towels—heat 1 ¼ cups of oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Place 4 cakes in the skillet and cook until deep golden brown on the first side, about 3 minutes.
Using two spatulas, carefully flip the cakes and cook until deep golden brown on the second side, about 2 minutes longer, gently pressing them with the spatula for even browning.
Transfer the cooked cakes to the prepared plate. Discard the used oil and wipe out the skillet with paper towels. Repeat with the remaining cakes. Serve with salsa.

Equipments used:

Notes

Storage, Make Ahead, & Freezing
Storage, Make Ahead, & Freezing
Storage: Store leftover cakes in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or oven until warmed through for the best texture.
Storage: Store leftover cakes in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or oven until warmed through for the best texture.
Make Ahead: Prepare the potato mixture, shape the cakes, and refrigerate them on a tray covered with plastic wrap for up to 24 hours before frying.
Make Ahead: Prepare the potato mixture, shape the cakes, and refrigerate them on a tray covered with plastic wrap for up to 24 hours before frying.
Freezing: Freeze uncooked cakes in a single layer on a parchment-lined tray until solid, then transfer to a freezer-safe bag or container and freeze for up to 1 month. To cook from frozen, fry directly, adding a few extra minutes to the cooking time, or thaw overnight in the refrigerator before frying.
Freezing: Freeze uncooked cakes in a single layer on a parchment-lined tray until solid, then transfer to a freezer-safe bag or container and freeze for up to 1 month. To cook from frozen, fry directly, adding a few extra minutes to the cooking time, or thaw overnight in the refrigerator before frying.