Potato Pancakes(Tortas de Papa)

Potato pancakes exist in many countries with many different variations. You can find them all over, from Germany to South Korea to Romania and of course, Latin America. In Mexico we call them Tortas de Papa

These little things are a great vegetarian choice. They make for a great lunch or a light dinner. I like eating them with a side of refried beans, salsa roja and a bit of cheese crumbled on top. They also go great crumbled in a salad.

Tortas de papa are the first Mexican dish I cooked for my husband so every time I make them I get a little bit of nostalgia. He likes to eat them with with very spicy salsa.

Potato Pancakes (Tortas de Papa) Recipe Instructions

We begin by getting all of our ingredients together and washing our potatoes. Next, we place the potatoes in a pot of unsalted boiling water. Let boil until potatoes soften about 20 minutes.

Then, drain potatoes. Once they’ve cooled enough to handle, peel and mash potatoes. Season with salt to taste.

Add breadcrumbs, cheese and egg. The breadcrumbs help the pancakes keep their form, you can add up to an extra 1/3 cup of breadcrumbs as needed.

Mix well. I like to use my hands and kind of knead everything together.

Take about 1/4 cup of potato mix, roll into ball with your hands and pat into 2-inch diameter and 1/2-in thick pancake.

Warm oil in a nonstick pan over medium heat and fry potato pancakes until browned, about 7 minutes.

Set on paper towel to drain excess oil. Serve and enjoy.

Potato Pancakes

• Servings: 8-10
• Prep Time: 5 mins
• Cook Time: 45 mins
• Difficulty: easy
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A soft, airy, fried pancake perfect for lunch or dinner.

Ingredients

• 1.2 pounds potatoes (yellow or russet)
• 1 egg, beaten
• 1/4 cup breadcrumbs

-2/3 cup Fresco cheese (Mexican Style Crumbling Cheese), crumbled

-2 tbs vegetable oil

Directions

1. Boil potatoes for about 25 minutes, until softened. Drain
2. Once cool enough to handle, peel and mash potatoes. Season with salt to taste.
3. Add breadcrumbs, egg and cheese and mix well until evenly incorporated. Using your hands works best.
4. Scoop about 1/4 cup of potato mix, roll between your hands and pat into 2-inch diameter pancakes, about 1/2-inch thick.
5. Warm oil in pan and place pancakes in one layer. Fry until browned and cooked through, about 7 minutes per side.
6. Set on paper towel to drain excess oil.
7. Serve and enjoy!

Note: While forming pancakes if they don’t hold their form, add up to an extra 1/3 cup of breadcrumbs little by little as needed.

Nutrition

Per Serving: 111 calories; 5.3 g fat; 20 mg cholesterol; 48 mg sodium; 15.9 g carbs; 3.1 g protein; 1.1 g dietary fiber.