Mexican potato cakes recipe

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:

1. 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.
2.  Remove from the water and put them to drain.
3. Let cool a bit so that they can be handled and when you can touch them without burning yourself, peel and mash the potatoes.
4. 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.
5. Once it is cooked, peel the tomatoes and grind them together with the onion and garlic.
6. Pour the resulting broth into a hot saucepan with a teaspoon of oil, let cook over medium heat for ten minutes and rectify thickness.
7.  The cedilla should not be too watery or too thick.
8. Add the egg and grated cheese to the mashed potatoes. Mix well and shape the pancakes as if making not very thick discs.
9. 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.
10. Tip: If the potato pancakes fall apart while frying, add half a cup of bread crumbs to the mixture and form them again.
11. We let drain on a plate with absorbent paper while we fry the rest of the pancakes.
12. 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.