The most delicious recipes are made with a few simple ingredients and these delicious little potato treats are no exception. With a crispy exterior and fluffy yet creamy interior, Tortitas De Papa is the perfect treat whether you are entertaining your friends for breakfast, brunch, lunch, or dinner. You can even serve Tortitas as a snack or appetizer at your next party.
What Type of Potato to Use for Tortitas De Papa?
It has been suggested that russet potatoes are great for Tortitas De Papa because they have a thick skin and easily break down as they cook. Additionally, they are great for mashing since they take on a light and fluffy texture.
However, russet potatoes can dry out very easily and that is why I prefer using yellow potatoes. These potatoes are medium-starch potatoes that can be used for several purposes such as grilling or boiling. They are perfect for Tortitas De Papa since they do not dry out like russet potatoes.
Tips for Making Tortitas De Papa
Tortitas De Papa is extremely easy to make. However, to ensure you end up with the best Tortitas De Papa follow these tips.
First, boil the potatoes with the peel. Peeling the potatoes before boiling may cause them to absorb too much moisture, making the Tortitas De Papa batter watery.
In addition, you will also lose a substantial amount of flavor if you boil the potatoes without the peel. You can always peel the potatoes after they have been cooked, so boil them with the peel.
Furthermore, boil the potatoes just until they are tender. If you overcook the potatoes, they will have a gummy texture.
Second, make sure you cook the Tortitas De Papa in the right pan. Heavy bottom pans are best for frying Tortitas De Papa since they are good heat conductors.
Even if you are using a large frying pan, cook the Tortitas De Papa in batches. If you overcrowd the pan, the Tortitas De Papa will start to fall apart instead of turning into crispy potato fritters.
Test one Tortitas De Papa before you fry all of them. If one Tortitas De Papa falls apart, you can avert disaster and troubleshoot the recipe.
You should always taste the Tortitas De Papa dough. Even though the Queso Fresco has some salt, the Tortitas De Papa may need a bit more salt. It’s best to add the additional salt before you start frying them instead of after they are fried.
How to Store Tortitas De Papa
Do not freeze leftover Tortitas De Papa. Freezing them changes their texture and makes them harder to reheat. If you end up with leftover Tortitas De Papa, you can place them in an airtight container and store them in the fridge for 3 days.
How to Reheat Tortitas De Papa
To reheat Tortitas De Papa add a few tablespoons of neutral-flavored oil to a pan and set it over medium-high heat. Add the Tortitas De Papa and cook them for 3-5 minutes until they are warm.
You can also reheat Tortitas De Papa in the oven. Simply place the Tortitas De Papa onto a parchment-lined baking sheet and reheat them in the oven at 350°F for 10 minutes.
Tortitas De Papa Ingredients
The ingredients used to make Tortitas De Papa are very easy to find in your local supermarket or store. The ingredients you need to make this super easy dish are;
Potatoes: I used yellow potatoes but feel free to use russet potatoes or another high-starch potato if you can’t find medium-starch potatoes.
Queso Fresco: Queso fresco has a salty, slightly tangy flavor that adds lots of flavor to the Tortitas De Papa. However, you can also use Monterey Jack or cheddar cheese if you cannot find Queso fresco cheese.
Mozzarella cheese: Mozzarella cheese is a great option as a filling if you decide to add some more cheese.
Egg: Egg binds the Tortitas De Papa together.
Cornstarch: Cornstarch also binds the dough together and gives it more body to hold its shape.
Garlic: Garlic adds a robust flavor to the Tortitas De Papa.
Paprika: Paprika adds a mildly spicy flavor that pairs perfectly with the savory flavor of the Tortitas De Papa.
Sunflower Oil: Sunflower oil is a neutral oil and may be hard to source. Therefore, you can use canola, vegetable, or peanut oil to fry the Tortitas De Papa.
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Tortitas De Papa Receta Mexicana
- 1.1 lb potatoes
- 2 cups water
- 1 cup freshly shredded cheder cheese or Queso Fresco
- 1 large egg
- 5 Tbsp cornstarch
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 scallions, chopped
- 1 tsp kosher salt
- 1 tsp black pepper
- ¼ tsp smoked paprika
- ½ tsp ground cumin
- ½ cup Mozzarella cheese (optional)
- 1 cup sunflower oil (for frying)
- Put the potatoes and the 2 cups of water into a medium saucepan. Make sure the water line is 1-inch above the potatoes, and if it is not, add more water until it is.
- Place the potatoes over medium-high heat and cook for 30 minutes or until you can easily insert a knife into the potato without any resistance.
- Drain the potatoes in a colander and let cool for 5 minutes before peeling them with a knife.
- Place the peeled potatoes into a bowl and mash then using a fork or a potato masher until they are smooth.
- Add in the egg and the cheddar cheese and mix until it is all combined.
- Next, add in the minced garlic, shallots, scallions, salt, pepper, paprika, and cumin, and mix until the Tortita De Papa mixture is fairly stiff.
- Divide the Tortita De Papa into 10-12 equal portions, then shape each piece into 2-inch balls.
- Then press down the balls to make them a little bit flat and add 1 to 2 slices of mozzarella cheese and flatten the Tortita De Papa into patties that are 1/2-inch in thickness.
- Once the patties are done, place the sunflower oil in a skillet and set it over medium-high heat.
- Once the oil is hot, add the Tortita De Papa and cook them 4-5 minutes per side until they are golden brown.
- Drain the Tortita De Papa on a wire rack and then place them onto a serving dish. You can garnish them with crumbled Queso Fresco if desired.
- Serve and enjoy!