Tortitas de Papa (Potato Fritters)

Tortitas de Papa (Potato Fritters) are delicious potato patties that are perfectly crispy on the outside, creamy and fluffy on the inside.  A perfect little morsel for any meal of the day!

With just a few ingredients, you will have this tasty potato treat!  Tortitas de Papa are perfect for entertaining, for dinner, for breakfast, as a snack and even as an appetizer.

I love the texture of these, crispy on the outside, fluffy and creamy on the inside.

Top these with yummy extras such as queso fresco, chopped red onions, scallions and serve with a delicious sauce or sauces and you’ll be well on your way to a delicious treat.

How to Serve Tortitas de Papa

Breakfast….

Serve with scramble eggs, eggs over easy (my favorite!) refried beans and slices of avocado.

For lunch or dinner….

Serve these with a garlic tomato sauce, a side of rice, beans and a salad as it is commonly served in Mexico.

For an appetizer or entertaining….

Serve these with toppings and sauces…

Toppings

• chopped red onions
• scallions
• queso fresco
• avocado slices
• chopped tomatoes

Sauces

• Best Mexican Salsa Recipe (Salsa Verde)
• Mayo Ketchup
• Super Easy Jalapeño Salsa
• Creamy Sour Cream Salsa Verde Sauce
• Avocado Salsa Verde
• Hyper-Delicious Tomato Jalapeño Salsa
• Salsa Picante
• Habanero Tomatillo Salsa

Ingredients to Make Tortitas de Papa

• 2 large potatoes
• 1 cup fresh shredded cheese (such as queso fresco, monterey or cheddar)
• 1 egg 
• ¼ cup + 1 tablespoon cornstarch
• 2 chopped scallions
• salt and pepper to taste
• 1 cup oil for frying

How to Make Tortitas de Papa

1. Add potatoes to a saucepan or pot with enough water to cover the potatoes.  
2. Cook potatoes over medium high heat for 30 minutes or until a knife can easily pierce through.

Note:  Cook potatoes until just cooked through, do not overcook potatoes or they will become gummy.

1. Once potatoes are cooked, drain pot of water and allow potatoes to cool for a few minutes.
2. Using a knife, peel the potatoes.
3. Mash potatoes using a potato masher.

   

   

   

4. Add the egg, shredded cheese and mix with your hands or spoon.
5. Add the chopped scallions and cornstarch.
6. Mix well.

1. Potato mixture will be somewhat stiff which is good.
2. Add salt and pepper to taste.
3. Divide the potato mixture into 10-12 equal parts.

1. Form into 1½-2 inch balls.
2. With the palms of your hands, flatten balls into ½ inch patties.
3. Add oil to a pan or skillet and heat over medium heat.
4. Add patties and cook until golden brown on each side.
5. Drain patties on paper towels.

1. Top patties with crumbled queso fresco, chopped red onions and scallions.
2. Serve patties with sauce or sauces of your choice.

Enjoy!

📖 Recipe