I’ve made tortitas de papa before, but this recipe transforms them into a great vegetarian entrée. The potato cakes are delicious on their own, but topping them with fresh vegetables and the tangy tomatillo salsa makes them part of a complete meal. We served them alongside some refried beans.
But the potato cakes can be used with a lot of toppings. Use your imagination!
Tortitas de Papa y Masa con Verduras (Potato Masa Cakes with Vegetables)
1 tablespoon olive oil
1 medium white onion, chopped
2 carrots, diced
2 zucchini, diced
½ red bell pepper, diced
1 jalapeño pepper, minced
½ cup corn kernels, fresh or frozen (thawed)
Salt and pepper to taste
1 tablespoon vegan butter or unsalted butter
Potato Masa Cakes & Fresh Tomatillo Salsa (recipes follow)
In a large skillet over medium heat, add the oil and cook the onion until soft. Add the carrots and cook for 2 -3 minutes, stirring occasionally.
Add the zucchini, red pepper, jalapeño, and corn. Cook until the vegetables are tender (about 4-5 minutes). Stir in the salt, pepper and butter and set aside.
Place a potato cake on a plate and spoon the vegetables and tomatillo salsa over it. Serve.
Potato Masa Cakes
2 medium Russet potatoes, peeled and sliced thinly
1 tablespoon vegan butter or unsalted butter, at room temperature
½ cup masa harina (corn flour used to make tortillas or tamales)
¼ teaspoon salt
1/3 cup water
1 teaspoon vegetable oil
Vegetable oil for frying
In a small pot, add the potatoes to salted water. Cook until they are tender. Drain and mash them along with the butter and set aside.
In a medium mixing bowl, mix the masa harina, salt and water together to make a soft dough.
Add the mashed potatoes and work them into the masa dough using your hands.
Divide it into four equal balls.
Place 1 ball between two sheets of plastic in a tortilla press and flatten to a small disc (you can use a plate with a flat bottom if you don’t have a tortilla press). Remove it from the plastic.
In a small non-stick skillet, heat the oil and fry the potato cake until it is crisp on both sides. Serve hot.
You can use prepared tomatillo salsa if you don’t have time to make a fresh batch or you can make this recipe. It is very easy to make.
Fresh Tomatillo Salsa
1 pound tomatillos, husked, rinsed and quartered
2 tablespoons white onion, chopped
1 serrano pepper, chopped
1 garlic clove, chopped
½ cup fresh cilantro
Salt to taste
Place all of the ingredients, except the salt in a blender and blend until nearly smooth. Pour into a bowl and add salt to taste. Serve at room temperature.
Categories: Main Dish, Vegetables
el chino latino cocina 