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You are here: Home » Recipes » Vegetarian

Potato Patties with Cheese Recipe

Published: Mar 2, 2015 · Updated: Mar 7, 2019 by Mely Martínez

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Potato patties are popular all over Mexico, eaten all year round, but more popular during Lent season, when they’re offered on the menus of small restaurants (“fondas”). They are usually eaten at lunchtime and made at home, either plain (potato only), with cheese, or mixed with canned tuna.

Potato Patties with Cheese Recipe (Tortitas de Papa con Queso)

Potato Patties with Cheese Recipe | Tortitas de Papa con Queso


Some just fry them in oil, while others cover them in flour and dip them in beaten eggs before frying, but the cooking methods depend on the cook’s preference. The side dishes for potato patties are also diverse, the most common being tomato sauce, rice, beans, and a salad.

Personally, I like the way my mother makes them: formed out of a mixture of potato and cheese, after which she lightly dusts them with flour, dips them in beaten egg, and fries them in oil.  This is one of the many traditions that are passed down from generation to generation. So for this Lent season, I invite you to prepare these potato patties, I’m sure the kids will love them (and the grown-ups too!).

How to make Potato Patties with Cheese Recipe

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Potato Patties with Cheese Recipe | Ingredients

INSTRUCTIONS:

Potato Patties with Cheese Recipe | Instructions step by step
  • Place unpeeled potatoes in a large pot, and cover with cold water. Cook over medium-high heat and bring to a boil. After bringing water to a boil, turn heat down to simmer until potatoes are tender for about 20 to 30 minutes, depending on the potatoes size. Do not overcook the potatoes because then you will have a “gummy” mashed potatoes. Potatoes will be ready when a knife can easily slip in and out of the potato. (Please check the ingredients list below)
  • Once potatoes are cooked, drain and wait until they are slightly cooked to handle and remove their peels with the help of a knife.
  • Place the potatoes in a large bowl and mash them with a potato masher until they are all soft and slightly creamy. DO not add any liquid.
Potato Patties with Cheese Recipe | Instructions step by step, quick and easy
  • Mix in the shredded cheese and the beaten egg. The mixture will be a little stiff. Before adding the salt and pepper taste the mashed potatoes, some cheeses are rather salty and maybe you don’t need to add more salt to the potato mixture. Mix well until you have a uniform mashed potato mixture.
  • Form the mixture into 1 ¾ inch diameter balls, form the patties by gently patting the ball with your fingers.
Potato Patties with Cheese Recipe | step by step instructions with photos of the process
  • Place flour on the plate, dust both sides of the patties to coat. You can lay the patties on a tray while you finish coating all of them.
  • In a large skillet pour 2 tablespoons of Mazola corn oil. Heat over medium and fry the patties in batches, turning them occasionally, until golden brown, about 5-6 minutes. Add the rest of the Mazola corn oil and continue cooking the rest of the patties.
Potato Patties with Cheese Recipe | Mexican Recipes
  • Drain patties on a paper towel to absorb any excess oil.

Serve with salad and a tomato sauce. Or, like I do, with canned tuna and fresh tomatoes.

¡Buen Provecho!
Mely,

EN ESPAÑOL.

More recipes:
Mexican Corn on the Cob
Morning Tacos or Slapping Tacos

📖 Recipe

Potato Patties with Cheese

Mely Martínez
Potato patties are popular all over Mexico, eaten all year round, but more popular during Lent season, when they’re offered on the menus of small restaurants. They are usually eaten at lunchtime and made at home, either plain, potato patties with cheese, or mixed with canned tuna.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
Course Antojitos
Cuisine Mexican
Servings 10 Potato Patties
Calories 96 kcal

Ingredients
  

  • 2 Large Potatoes 1 ½ LB unpeeled
  • 1 Cup Fresh Cheese Shredded.*
  • 1 Egg beaten
  • Salt and pepper to taste
  • 3 Tablespoon flour
  • 3 Tablespoon vegetable oil

Instructions
 

  • Place unpeeled potatoes in a large pot, and cover with cold water. Cook over medium-high heat and bring to a boil. After bringing water to a boil, turn heat down to simmer until potatoes are tender for about 20 to 30 minutes, depending on the potatoes size. Do not overcook the potatoes because then you will have a “gummy” mashed potatoes. Potatoes will be ready when a knife can easily slip in and out of the potato.
  • Once potatoes are cooked, drain and wait until they are slightly cooked to handle and remove their peels with the help of a knife.
  • Place the potatoes in a large bowl and mash them with a potato masher until they are all soft and slightly creamy. DO not add any liquid.
  • Tortitas de papa potato patties4. Mix in the shredded cheese and the beaten egg. The mixture will be a little stiff. Before adding the salt and pepper taste the mashed potatoes, some cheeses are rather salty and maybe you don’t need to add more salt to the potato mixture. Mix well until you have a uniform mashed potato mixture.
  • Form the mixture into 1 ¾ inch diameter balls, form the patties by gently patting the ball with your fingers.
  • Place flour on the plate, dust both sides of the patties to coat. You can lay the patties on a tray while you finish coating all of them.
  • In a large skillet pour 2 tablespoons of Mazola corn oil. Heat over medium and fry the patties in batches, turning them occasionally, until golden brown, about 5-6 minutes. Add the rest of the Mazola corn oil and continue cooking the rest of the patties.
  • Drain patties on a paper towel to absorb any excess oil.

Serve with salad and a tomato sauce. Or, like I do, with canned tuna and fresh tomatoes.

    Notes

    • When you cook the potatoes unpeeled the pure will be less liquid. The potatoes will have an intense and sweet flavor.
    • You can use other types of cheese like cotija, panela, ranchero or even parmesan.

    Nutrition

    Calories: 96kcalCarbohydrates: 2gProtein: 4gFat: 8gSaturated Fat: 6gCholesterol: 28mgSodium: 76mgPotassium: 17mgFiber: 1gSugar: 1gVitamin A: 137IUCalcium: 84mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    1. Rebecca Kavanaugh

      March 22, 2019 at 1:53 pm

      Mely my abuela used to make a bread pudding with bananas and Mandarin oranges, please , do you have a recipe ike this

      Reply
      • mmartinez

        March 22, 2019 at 3:38 pm

        Hello Rebbeca,
        I do have a recipe for bread pudding, but are maybe you are talking about the capirotada, is that the one?

        Here are the links to both recipes. I don't add bananas or oranges, but many people do use the same recipes. http://bit.ly/2VKA7cD
        http://bit.ly/305wYmX

        Reply
    2. Martha E. Trevino

      March 21, 2019 at 2:30 pm

      This recipe brings such great memories to mind. My mom always made them with finely-minced onion, celery and bell pepper. Instead of salt, she flavored it with Knorr Suiza chicken bouillon. Pico de gallo or salsa casera was the topping of choice. Delicious! Thank you for sharing the recipe. I had totally-forgotten the tortitas de papa.

      Reply
    3. Alex

      January 24, 2019 at 10:44 pm

      5 stars
      Sooooo good!

      Reply
    4. Alicia

      July 26, 2016 at 5:04 am

      Bringing back very old memories of my late aunt in Monterrey, Mexico. She made these with fresh deli American cheese and coated them in an egg batter, then fried them like a chile relleno. Wet ate thetm in a freshly made corn tortilla with a fresh salsa. It was so good.

      Reply
      • mmartinez

        July 26, 2016 at 4:59 pm

        Hello Alicia,

        That sounds like a memorable meal. Sounds so good!
        Mely

        Reply
    5. Olga Riofrio

      March 11, 2015 at 3:02 am

      Wow looks delicious.

      Reply
    6. Sandra

      March 05, 2015 at 3:04 pm

      yummy! my mom is from Guadalajara. she used to make these when I was a child.

      Reply
      • Mely Martinez

        March 05, 2015 at 3:45 pm

        Yes, it is a favorite meal for kids! Bring good memories to grown ups.

        Reply
    7. Janet Cal

      March 04, 2015 at 8:24 pm

      I wonder if I can add beans to fried them together..

      Reply
      • Mely Martinez

        March 05, 2015 at 12:07 am

        Hi Janet Cal,
        Yes, just make sure to drain the beans. Happy Cooking!

        Reply
    8. Angela A., Living Life to the Fullest

      March 04, 2015 at 6:35 pm

      These look great! Now I just need some Mazola and cheese. What's your favorite cheese to use?

      Reply
      • Mely Martinez

        March 05, 2015 at 12:06 am

        Hello Angela A.

        Queso Fresco (Mexican Fresh Cheese) is the one I use for these tortitas.

        Reply
    9. Noelle

      March 03, 2015 at 12:22 am

      WOW, que rico! Super simple!

      Reply
    10. GlorV1

      March 02, 2015 at 7:32 pm

      With love potato pattes. I make them the same wat less the cheese. I add a packet of tuna to mine a dust fry them with Mazola. Very good.

      Reply

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    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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