Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Idaho potatoes

  2. 1 cup 62g / 2 1/5oz Corn kernels, canned or fresh

  3. 2 Eggs - separated, Whites stiffly beaten

  4. 1 Onion - grated (small)

  5. 1 tablespoon 15ml Flour

  6. 3 tablespoons 45ml Milk

  7. 1 teaspoon 5ml Sea salt Freshly ground black pepper - to taste

  8. 12 tablespoons 180ml Vegetable oil

  9. 1 Cilantro Pesto - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Cilantro Pesto" recipe which is included in this collection. Peel potatoes and grate into a medium-size bowl. Add the corn. In another bowl combine the onion, flour, and yolks until it forms a smooth paste. Add the milk, salt and pepper and stir to combine. Add the potatoes and corn and mix well. Fold in the egg whites. Heat the oil in a medium-size skillet, over a medium heat. Spoon the tortitas de papa cruda, in patties 2 inches in diameter, in the skillet. Cook them until golden-brown on both sides. Serve at once. This recipe yields 6 to 8 servings.


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