A simple, delicious, and inexpensive meal. As shown above, I like to accompany the tortas with a tangy tomatillo salsa (I just buy a bottled salsa) and sour cream. This is a dish close to my heart since it's one of my favorites from my childhood.
---
Makes 9-12 tortas
INGREDIENTS:
- 3 big (or 6 smaller-sized) boiling potatoes (such as Russet)
- About 6 ounces of crumbled queso fresco
- 1 tablespoon unsalted butter, cut into pieces
- Salt and ground pepper, to taste
- 3 large eggs
- 1 teaspoon flour
- One cup vegetable oil
INSTRUCTIONS:
- Peel potatoes and rinse under cold water. Cut each potato into 4 chunks. Place potatoes in large saucepan; add cold water to cover by 1 inch and 1 tablespoon salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes. Drain potatoes and return to saucepan under no heat and mash thoroughly. Now under low heat, add the butter, cheese, salt and pepper tto the potatoes. Mix well with a wooden spoon until mixture resembles a dry paste.
- Form tortas that are about 4 inches in diameter and about 1/2-inch thick. Set them aside on a plate to cool.
- Heat oil in a medium skillet under medium-high heat until very hot.
- While oil is heating, separate the egg whites and yolks. Place the egg whites in a medium bowl and beat until stiff peaks form; add the egg yolks and fold them in, then add flour. Mix well. The final mixture should be slightly foamy in texture.
- When oil is hot enough, go ahead and dip tortas into the egg mixture. Fry in the hot oil and flip when golden brown. Be careful when flipping so the tortas don't fall apart (use two spatulas). When golden brown on both sides, take out and place on a paper towel-lined plate.
- Serve immediately with salsa or other toppings of your choice.
No comments:
Post a Comment