Tortitas de Papa Mexicanas (Mexican Potato and Egg Cakes)
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Ingredients
- 500 g potatoes
- 3 large eggs
- 1 onion
- 80 g mature cheddar, grated
- 2 tbsp plain flour
- 3 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 371 kcal
- Protein
- 14.8 g
- Carbohydrate
- 25.6 g
- of which sugars
- 3.4 g
- Fat
- 22.4 g
- of which saturates
- 7.1 g
- Fibre
- 3.4 g
- Salt
- 0.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 15 minutes until tender, then drain and mash.
- 2
Mix the mashed potato with one beaten egg, the finely chopped onion, mature cheddar and plain flour.
- 3
Shape into 8 small patties.
- 4
Fry the patties in the sunflower oil for 3-4 minutes a side until golden.
- 5
Fry the remaining eggs separately and serve on top of the potato cakes.
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