Tortitas de Papa
User Reviews
5
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Prep Time
30 mins
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Cook Time
7 mins
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Total Time
37 mins
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Servings
20
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Calories
69 kcal
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Course
Appetizer
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Cuisine
International
Tortitas de Papa
Description
Tortitas de Papa involves boiling peeled russet potatoes until tender, then mashing them with kosher salt, black pepper, panko crumbs, Queso Panela, and beaten eggs. This mixture is chilled to firm up before being shaped into 3-inch diameter, three-quarter inch thick cakes. They are fried in peanut or vegetable oil until golden textured. The use of Queso Panela adds a mild, creamy note, contrasting with the crispy exterior. The frying technique ensures the outside crisps up while the inside remains soft and flavorful.
The resulting potato cakes can be served as a side dish or snack, pairing well with fresh salsas or a simple salad. The recipe’s guidance on oil temperature and portion size helps achieve uniform cooking. The thick patties develop a golden crust and hold their shape well while frying.
Storage advice recommends refrigerating leftovers in airtight containers for up to three days, reheating in a skillet or oven to retain crispness. The recipe also supports make-ahead preparation by shaping cakes ahead of frying. Freezing uncooked cakes on parchment before storing in freezer bags keeps them ready for quick frying later, with an adjusted cooking time when fried from frozen.
Ingredients
- 2 pounds russet potato washed, peeled, and cut into cubes
- 1-¼ teaspoons kosher salt
- ½ teaspoon black pepper ground
- 100 g Queso Panela or queso fresco
- 2 large egg
- 56 g panko bread crumbs plain, or regular bread crumbs, flour, or cornstarch
- 1 cup peanut oil or vegetable oil
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.
Notes
- Store leftover tortilla cakes in an airtight container in the refrigerator for up to 3 days and reheat them in a skillet or oven to maintain crisp texture.
- You can prepare and shape the potato mixture up to 24 hours in advance; keep covered in the refrigerator until frying.
- Freeze uncooked cakes individually on a parchment-lined tray until solid, then transfer to freezer bags for up to 1 month; fry from frozen by adding extra cooking time or thaw overnight in the refrigerator.
User Reviews
Overall Rating
5
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