Tortitas de papa – potato and cheese patties in tomato broth

Ingredients for 4 portions

• 1 kgPotato, floury
• to tasteSalt
• 5Tomatoes
• ½Yellow onion
• 1 cloveGarlic
• 500 mlChicken stock
• 1 tbspRapeseed oil, for the broth
• 200 gQueso fresco, crumbled
• 2Eggs
• 60 gBreadcrumbs
• 150 mlRapeseed oil, for frying

On the side

• 8Corn tortillas

Method

1. Peel the potatoes and cut them into chunks. Put them in a pan, cover with water, add salt and bring to the boil.
2. Boil the potatoes until very tender, about 20 minutes.
3. Meanwhile, blend the tomatoes with the onion, garlic and chicken stock.
4. Heat the oil for the broth in a wide pot, pour in the blended tomato (careful, it spits) and season with salt. Simmer over low heat for 12 minutes, until it turns a deeper red.
5. Drain the potatoes and mash until smooth. Let them cool for a few minutes, then mix in the cheese, eggs and breadcrumbs. Season with salt.
6. With damp hands, shape the mixture into 12 patties about 2 cm thick.
7. Heat the frying oil in a frying pan over medium-high heat and fry the patties in batches for about 3 minutes per side, until golden. Drain on kitchen paper.
8. Lay the patties in the hot tomato broth and let them simmer for 2 minutes. Meanwhile, warm the tortillas in a dry frying pan.
9. Serve three patties per person in a shallow bowl with plenty of broth, with the tortillas alongside.

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