Tortitas de Papa y Queso (or Potato Cakes) is a comforting classic loved for its versatility and simplicity.
With a crispy, golden exterior and a fluffy, cheesy interior, these potato cakes are a delicious way to enjoy fresh mashed potatoes—or repurpose leftovers into something special.
They’re perfect as a side dish, snack, or light meal. Serve with Salsa or Tomatillo Sauce for an extra burst of flavor!
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🛒 Ingredients You'll Need
Russet Potatoes: High starch content makes them perfect for mashing, creating a sturdy yet fluffy texture for the cakes.
Kosher Salt & Ground Pepper: Season the potatoes to enhance their natural flavor and add a subtle depth.
Panela Cheese: Brings a savory taste and helps bind the mixture. It can be substituted with 1 ounce of Parmesan cheese, 3 ounces of blue cheese, or 4 ounces of sharp cheddar for a different flavor profile.
Eggs: Essential for binding the ingredients, ensuring the cakes hold their shape during frying.
Bread Crumbs: Provides structure to the potato mixture. It can be substituted with 63 g (½ cup) all-purpose flour if needed.
Peanut Oil: Used for frying, it gives the cakes a beautifully golden, crunchy exterior. It can be substituted with vegetable oil.
See the recipe card for quantities.
👩🍳 How to Make Tortitas de Papa
1. Boil potatoes in salted water until tender, 8-10 minutes. Drain, return to the pot, and cool for 5 minutes.
2. Mash potatoes until smooth. Mix in salt, pepper, panko, cheese, and beaten eggs. Chill the mixture for 1 hour.
3. Lightly oil hands and shape the mixture into 20 cakes, about 3 inches wide and ¾ inch thick.
4. Heat oil in a skillet and cook cakes in batches, 3 minutes on one side and 2 minutes on the other, until golden brown. Drain on paper towels and serve with salsa.
🫙 Storage, Make Ahead, & Freezing
Storage: Store leftover cakes in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or oven until warmed through for the best texture.
Make Ahead: Prepare the potato mixture, shape the cakes, and refrigerate them on a tray covered with plastic wrap for up to 24 hours before frying.
Freezing: Freeze uncooked cakes in a single layer on a parchment-lined tray until solid, then transfer to a freezer-safe bag or container and freeze for up to 1 month. To cook from frozen, fry directly, adding a few extra minutes to the cooking time, or thaw overnight in the refrigerator before frying.
📝 Camila's Tips & Variations
- Use two spatulas when flipping the cakes to avoid splattering and ensure even handling.
- Change the oil after frying the first batch. Leftover dark panko bits can discolor the second batch.
- If you prefer to reuse the oil, strain it through a fine-mesh strainer to remove debris. Be careful—make sure the oil has cooled slightly before handling, as it will still be very hot.
- Mix in ¼ cup of chopped chives for a fresh, herby flavor.
- Dip the cakes in egg wash, then coat them with panko breadcrumbs before frying for an extra crispy crust.
- Fry 6 slices of bacon until crispy, chop them, and mix into the potato mixture for a smoky, savory twist.
🛠️ Frequently Asked Questions
Why are my potato cakes too soft and falling apart when flipped?
The mixture may be too wet or not chilled enough. Chill it longer, and try adding more breadcrumbs or flour for binding.
Why are my potato cakes greasy?
The oil might be too cool. Make sure the oil is at the correct temperature before frying, and drain the cakes on paper towels.
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📖 Recipe
Tortitas de Papa
Ingredients
- 2 pounds russet potatoes washed, peeled, and cut into cubes
- 1-¼ teaspoons kosher Salt
- ½ teaspoon ground pepper
- 100 g queso panela or fresco
- 2 large eggs
- 56 g plain panko, regular bread crumbs, flour, or cornstarch
- 1 cup peanut or vegetable oil
Instructions
- Place the potatoes in a medium saucepan and add enough water to cover them by 1 inch. Stir in 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until a paring knife easily pierces the potatoes, about 8 to 10 minutes. Drain the potatoes and return them to the saucepan. Let them cool for 5 minutes.
- Using a potato masher, mash the potatoes until smooth—season with salt and pepper. Add panko, cheese, and beaten eggs to the mashed potatoes, mixing until well combined. Transfer the potato mixture to a bowl and refrigerate until completely cooled, about 1 hour.
- Pour about 2 tablespoons of oil into a small cup. Lightly oil your hands and divide the potato mixture into 20 equal portions (about ⅓ cup each). Shape each portion into 3-inch-diameter cakes, about ¾ inch thick. Transfer each cake to a lightly oiled plate as you work, re-oiling your hands as needed.
- Line a large plate with paper towels—heat 1 ¼ cups of oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Place 4 cakes in the skillet and cook until deep golden brown on the first side, about 3 minutes.
- Using two spatulas, carefully flip the cakes and cook until deep golden brown on the second side, about 2 minutes longer, gently pressing them with the spatula for even browning.
- Transfer the cooked cakes to the prepared plate. Discard the used oil and wipe out the skillet with paper towels. Repeat with the remaining cakes. Serve with salsa.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
