These Mexican tortas are a very simple and quick preparation, and are traditionally usually served with tomato sauce. He continues reading the step by step and finds out how to make Mexican potato cakes, a perfect dish for children and that adults will love too.
Ingredients to make Mexican potato cakes:
- 1 kilogram of potatoes
- 100 grams of grated dry cheese
- 2 pieces of Egg
- 1 tablespoon of salt
- ½ kilogram of tomato
- ½ piece of onion
- 1 clove garlic
How to make Mexican Potato Cakes:
- To make our Mexican tortas, we wash the potatoes under running water with a broom; cook them with enough water to cover them and a tablespoon of salt, until they are soft.
- Remove from the water and put them to drain.
- Let cool a bit so that they can be handled and when you can touch them without burning yourself, peel and mash the potatoes.
- While the potato is cooking, we make a cross cut in the tomatoes as shown in the photo and we put them to boil in a saucepan with little water, along with the onion and garlic.
- Once it is cooked, peel the tomatoes and grind them together with the onion and garlic.
- Pour the resulting broth into a hot saucepan with a teaspoon of oil, let cook over medium heat for ten minutes and rectify thickness.
- The cedilla should not be too watery or too thick.
- Add the egg and grated cheese to the mashed potatoes. Mix well and shape the pancakes as if making not very thick discs.
- Fry the potato pancakes with enough already hot oil over medium heat, once the edges begin to take on color, turn them carefully so as not to break them.
- Tip: If the potato pancakes fall apart while frying, add half a cup of bread crumbs to the mixture and form them again.
- We let drain on a plate with absorbent paper while we fry the rest of the pancakes.
- Serve the Mexican potato cakes in a deep dish bathed in cedilla to taste and accompanied with corn tortillas and the soft drink of your choice.
