In Mexico, the category of gorditas – chubbies, or tortitas – little patties, includes a countless variety of recipes: some are sweet, such as gorditas de piloncillo (raw brown sugar patties); others are savoury, made with vegetables (such as broccoli or spinach), legumes (broad beans), or corn dough, stuffed with meat or refried beans (gorditas de chicharrón o frijol). These delicious cheesy potato patties (tortitas de papa con queso), are an example that can be prepared in no time, making them a nutritious choice frequently included on weekday menus.
Cheesy Potato Patties – Tortitas de papa con queso
1 lb (454g) potatoes, such as Russet; washed, cooked and peeled while still hot
1 large egg
½ cup parmesan cheese; grated
Oil, as needed
Place potatoes in a bowl and mash while still hot:
IMPORTANT: Set aside and let cool perfectly to room temperature. Once cooled, add cheese and egg:
Beat egg slightly with a fork, then incorporate with cool potatoes and cheese to form a sticky paste. Divide into 8-9 portions. Take one portion at a time; form a ball and then flatten into a disc of approximately ½ inch (1.25 cm) thick; repeat with the rest of the portions (photo below, left). Using a large frying pan, pour enough oil to cover the bottom, and heat over medium-high heat; reduce heat to medium, then fry the patties in batches, flipping after two to three minutes, once they have turned golden brown (photo below, right):
Allow the other side to brown, then remove to a plate lined with paper towels. Serve hot with a side salad (pictured with my Ensalada de berros):
This is a tried and tested recipe, but flexible enough to accept slight alterations, such as substituting mozzarella or Regal Blend™ for the parmesan cheese, or use cooking spray instead of oil for a drier, toast-like crust.
In Mexico, there used to be many businesses called “Cocinas económicas” – “Economical Kitchens”, where skilful cooks prepared homestyle food exclusively for take out (take away); for very reasonable prices, people could buy dishes such as meatballs in broth, stuffed peppers, crispy tacos or Mexican style rice, and have them packed to go in pots or containers brought from home. I remember potato patties were often an item on their menus. Nowadays, that feeling of an old-fashioned home kitchen is most likely missing; although there are still cocinas económicas around (I found a list on The Yellow Pages), most of them now offer restaurant service as well, and probably pack the food to go in disposable containers.
I am bringing my recipe to Thursday Favourite Things #380 with Marilyn @ Marilyn’s Treats, Katherine @ Katherine’s Corner, Nina @ Vintage Mama’s Cottage, Bev @ Eclectic Red Barn, Angelina @ Petite Haus, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance, Pam @ An Artful Mom and Linda @ Crafts a la Mode. Special thanks to Marilyn for featuring my Mexican Sausage in Green Sauce with Paddle Cacti!
This is a nice recipe for a simple Friday night at home, or before heading out to party, so I am bringing it to Fiesta Friday #267 with Angie @ Fiesta Friday, co-hosted this week by Antonia @ Zoale.com and Abbey @ Three Cats and a Girl.