Tortitas de Papa

Name: Tortitas de Papa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 1 pound Yukon Gold potatoes; ½ tablespoon fine salt; Water, (as needed); 2 tablespoons olive oil; 1 small white onion, (diced); ½ cup shredded cheese ((queso quesadilla, Oaxaca, mozzarella, or other melting cheese is best)); ¼ cup chopped fresh parsley; 1 large egg; 1 teaspoon garlic powder; ½ teaspoon kosher salt; ½ teaspoon ground cumin; ½ teaspoon paprika; ¼ teaspoons freshly ground black pepper; ½ cup + 2 tablespoons plain bread crumbs, (divided); 2 tablespoons cornstarch; Oil, (for frying); For serving: sour cream, salsa, or dipping sauce

Prep 10 min Cook 20 min Serves 10 Source

Ingredients

1 pound Yukon Gold potatoes
½ tablespoon fine salt
Water, (as needed)
2 tablespoons olive oil
1 small white onion, (diced)
½ cup shredded cheese ((queso quesadilla, Oaxaca, mozzarella, or other melting cheese is best))
¼ cup chopped fresh parsley
1 large egg
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoons freshly ground black pepper
½ cup + 2 tablespoons plain bread crumbs, (divided)
2 tablespoons cornstarch
Oil, (for frying)
For serving: sour cream, salsa, or dipping sauce

Steps

1
Add the potatoes, salt, and enough water to cover them in a large pot. Bring to a boil, reduce to a simmer, and cook for 16-18 minutes, until fork tender.
2
Transfer the potatoes to a large bowl and allow them to completely cool, about 20 minutes.
3
Heat the olive oil in a medium skillet. Add the onions and saute for 10 minutes, stirring occasionally until they are soft and start to brown. Set aside.
4
Peel back and discard the skins from the potatoes. Using a hand masher or immersion blender, mash the potatoes until they’re fairly smooth and mashed.
5
Add in the sauteed onions, shredded cheese, parsley, egg, garlic powder, kosher salt, cumin, paprika, and black pepper. Mix together with a spoon, spatula, or your hands until well combined.
6
Mix in ½ cup of plain breadcrumbs until fully combined.
7
Chill the mashed potato mixture in the refrigerator for 15 minutes to help it set and keep its shape while frying.
8
Once chilled, mix in the remaining 2 tablespoons of breadcrumbs and cornstarch.
9
Shape the potato mixture into patties by rolling them into 10 balls and gently flattening them in between your palms. Place the shaped potato patties on a plate while you work.
10
Heat 1 inch of frying oil in a large skillet over medium heat. Shallow fry the tortitas de papa 2-3 at a time, making sure to not overcrowd your pan. Fry each side for 3-4 minutes, until crispy and golden brown.
11
Transfer them to a plate lined with paper towels to soak up any excess oil.
12
Serve as a side dish with your favorite dipping sauce or with a light salad.