These torta de pope (or Mexican -style potato cakes) are golden brown, crunchy and soft and cheese inside. They are incredibly tasty and much easier to make than you think!
Potatoes are one of the few foods that I love in all forms: crushed, fried, jump, boiled, call it. And these torta de pope are no exception.
I am pure comfort and indulgence. Their creamy and rich filling based on grated cheese, skipped onions and a simple but tasty mixture of spices makes it difficult to eat only one.
Because I love this recipe
- They have the best creaking! The golden brown crunchy exterior is truly perfection, while the interior is soft, cheese and well seasoned.
- Incredibly easy to make. There are no fantasy techniques. Just boil, crush, mix and fry.
- Use economic ingredients. These Tortita de Pope use cheap and common ingredients of dispensation such as potatoes, eggs, breadcrumbs and spices.
- It is customizable. You can keep them simple or add different cheeses, herbs or even proteins, such as my homemade chorizo recipe, ground meat or grated chicken.
What are the potato torpard?
The Tortitas de Pope are Mexican -style potato cakes made with potatoes of potatoes mixed with seasonings, cheese and breadcrumbs, then modeled in meatballs and fried until they are crunchy. They are often served by a side dish, but honestly, they are so good that they can be the main event.
They are also vegetarians, cheap and the best potato cakes I’ve ever had!
Ingredients you need
This is an overview of the key ingredients that I used and why. For complete instructions and quantities of ingredients, scroll through the recipe card at the bottom of this post.
- Golden potatoes yukon: I like to use gold yukon because they are more creamy and have a naturally buttery and sweet flavor. In addition, they crush themselves perfectly. You can also use other types of potatoes such as Russet.
- White onion: These jumped up to golden and desserts before being mixed in potato meatballs.
- Creation mixture: A simple mix of garlic powder, salt, cumin, paprika and black pepper gives these cakes of potatoes tons of flavor.
- Cheese: I mixed myself in this grated Question because it melts into luxurious cheese ribbons during the tortae, but you can also use a different cheese such as mozzarella, cheese Oaxaca or Chihuahua. Whatever you use, make sure it is a cheese that melts (unlike Cotija cheese).
- Fresh parsley: It adds a little freshness and flavor of bright herbs to cut the richness of the potatoes. You can also use chives or green onions.
- Eggs and breadcrumbs: It helps to tie the torta together together.
- Corn starch: It helps to give the tortire a more crunchy and golden outside during frying.
- Fryable oil: You can use any oil with a neutral flavor, such as Canola oil, avocado oil or your favorite oil for frying.
How to make potato pancakes
Prepare the potato mixture. Mix together the creamy mashed potatoes, skipped onions, grated cheese, parsley, eggs and dry condiments in a large bowl. Then mix ½ cup of simple breadcrumbs and cool everything in the fridge for 15 minutes to help it set up and maintain its shape during frying.
Form. Mix the remaining breadcrumbs and corn starch, then model the mixture of meatball potatoes rolling them in 10 balls and flattening them gently between the palms of the hands. I like to place the meatballs on a big pan while I work.
Superficial The torta de Pope in a large pan for 3-4 minutes per side up to crunchy and golden brown, then transfer them to a plate or a pan covered with paper towels to absorb excess oil.
Serve They as a side dish with your favorite immersion sauce or with a light salad.
Suggestions for recipes
- It cools the mixture before modeling. This helps the torta to maintain their shape during frying. This also guarantees that the cheese does not melt before it is fried.
- Do not overwhelm the pan. Fry in lots of 2 or 3 so that they match correctly.
- Cook them or fry them instead. Don’t you want to browse superficial? Brush them with a little oil on both sides and then cook them at 425 ℉ for 20-30 minutes, browsing them in half or fry them at 375 ℉ for 10-12 minutes, launching in half.
Variations
- Add protein. Make these a complete meal by adding diced ham, crumbled and cooked chorizo or minced meat for extra proteins.
- Add vegetables. You can fold the grated courgettes, the corn or broccoli chopped as a simple and delicious way to incorporate more vegetables (perfect for those demanding eaters). Just make sure to squeeze any excess humidity from the vegetables (in particular zucchini and broccoli) before adding it to the potato mixture.
- Exchange cheese. You can use any cheese you prefer, such as Mozzarella, Oaxaca, Asadero, Chihuahua or even Cherdar cheese.
Frequent questions
YES. You can shape the meatballs and refrigerate them up to 24 hours before frying.
YES! Brush with a little oil and cook at 425 ° F for 20-30 minutes, throwing them halfway.
At all. But you can easily add heat by mixing some chopped jalapeños or a cayenna.
Serve suggestions
These crunchy potato cakes are so delicious on their own, but I really like them with a little sauce.
In the photos, they are shown with a simple spoonful of sour cream and chopped coriander, but also sauces such as Jalapeño Ranch, Ranch chipotle, crenema of coriander lime, traditional Mexican cream or avocado cream would be large!
Conservation and heating
To preserve, Keep in an airtight container in the refrigerator for a maximum of 5 days or freezes for a maximum of 3 months.
To heat, Microwave the torta with increases of 1 minute until they were heated or warming them in a hot pan to obtain the exterior and crunchy outside. You can also heat them in the oven at 425 ℉ for 5-10 minutes on each side or make them do in the fryer at 375 ° F for 5 minutes.
More recipes
Did you make this Toritas de Papa recipe? Make sure to leave an evaluation and a comment below! I love feeling your experience and also helps others.
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Add the potatoes, salt and enough water to cover them in a large pot. Bring to a boil, reduce over low heat and cook for 16-18 minutes, until the tender fork.
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Transfer the potatoes to a large bowl and let them cool completely, about 20 minutes.
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Heat the olive oil in an average pan. Add the onions and brown for 10 minutes, stirring occasionally until they are soft and start to brown. Set aside.
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Peel and discard the skins from the potatoes. Using a hand -heater or an immersion blender, crush the potatoes until they are quite smooth and crushed.
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Add the sautéed onions, the grated cheese, the parsley, the egg, the garlic powder, the kosher salt, the cumin, the paprika and the black pepper. Mix with a spoon, a spatula or hands until they are well combined.
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Mix in ½ cup of simple breadcrumbs until it is completely combined.
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Improve the mixture of potatoes in the refrigerator for 15 minutes to help it set up and maintain its shape during frying.
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Once refrigerated, mix the remaining 2 tablespoons of breadcrumbs and corn starch.
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Model the mixture of meatball potatoes rolling them in 10 balls and flattening them gently between the palms of the hands. Place the shaped potato meatballs on a plate while you work.
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Heat 1 inch of frying oil in a large pan over medium heat. Fry the Tortita de Papa 2-3 at a time, ensuring not to overcome the pan. Fry each side for 3-4 minutes, up to crunchy and golden brown.
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Transfer them to a plate covered with paper towels to absorb any excess oil.
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Serve as a side dish with your favorite dive or a light salad sauce.
- Potatoes: The golden yukon potatoes are sweet and creamy, but you can use any other type of potato.
- To be cooked: Brush them with a little oil on both sides, then cook at 425 ℉ for 20-30 minutes, launching in half.
- To use the air: Brush them with oil on both sides, then air fry them at 375 ℉ for 10-12 minutes, launching in half.
Service: 1service | Calories: 107Kcal | Carbohydrates: 13G | Protein: 3G | Fat: 5G | Saturated fat: 1G | Polynsaturo fat: 1G | Monolysatuine fat: 3G | Trans fat: 0.002G | Cholesterol: 21mg | Sodium: 533mg | Potassium: 240mg | Fiber: 1G | Sugar: 1G | Vitamin A: 240Iu | Vitamin C: 12mg | Soccer: 48mg | Iron: 1mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Photography by Ashley McLaughlin.
