Araceli's Guacablog

Mexican food, life etc

Wednesday, 12 October 2011

Recipe: Tortitas de Papa, Perfect Potato Cakes

This is one of my favorite recipes because it takes me right back to when I used to come home from primary school. My mum would be cooking these little potato cakes because she knew they were my favorite. She would serve them with crispy lettuce salad. I would eat them with lots of lemon juice.

The recipe is simple enough. It's a great way to use up left-over potatoes, but if you are buying them, get King Edwards.

Ingredients
For about 7 tortitas you'll need:
  • 1 egg
  • 500g Potato
  • Salt and pepper
  • A little plain flour
  • Olive oil
Method
Peel and steam the potatoes whole. This will cook them without getting them too soggy. This will take about half an hour but the time will depend on the size of the potatoes. You can check if they are cooked with a sharp knife (a fork might break the potato).

Once the potatoes are cooked, transfer them to a flat-bottomed pan and let them cool for about 5 minutes. This will also allow some of the moisture to evaporate.

Now season the potatoes with salt and black pepper and mash them. Once mashed, you'll need to allow them to cool completely.

Whisk the egg and pour into the mash. Mix the potato with your hands until the egg is completely mixed in.
By this stage the mixture might become a little sticky but don't worry. Sprinkle a handful of flour onto the mixture, and mix this in which should create a dough. If the mixture is still sticking to your hands, rinse your hands and dry them thoroughly. Now you can put a little flour onto your hands to make the cakes.

Put a pan on a medium heat with a good puddle of olive oil big enough to coat the bottom.

Once the pan is hot, get enough potato to shape into a ball the size of a snooker-ball. Then flatten the ball by swapping it between your palms until it's a little more than a centimeter thick. Place this into the pan and get the next one. Continue this until either you run out of pan space or potato.

Turn the cakes occasionally until they are golden brown on both sides, then take them out and place them on some kitchen roll to drain.

Serve with a salad of your choice for a delicious light lunch.

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