Potato Fritters in Broth (Tortillas de Papa en Caldillo)
Servings: 6 servings
2¼ pounds (1kg) potatoes
1 teaspoon sea salt, plus more as needed
3 large eggs
2 tablespoons panko breadcrumbs
½ cup (75g) crumbled queso fresco
¼ cup (60ml) vegetable oil
1 pound (500g) Roma tomatoes
¼ cup (30g) chopped white onion
3 garlic cloves, peeled
1 tablespoon vegetable oil
3 sprigs fresh parsley
1. Make the Fritters: In a large heavy-bottomed saucepan, put the potatoes and enough water to cover by 2 inches, along with a fat pinch of salt. Bring to a boil, cover, and cook until the potatoes are tender, 35 to 40 minutes. Strain the potatoes over a colander in the sink and discard the water.
2. When the potatoes are cool to the touch, use your fingertips to peel them and place them in a large mixing bowl. Mash them with a masher, add the eggs and 1 teaspoon salt, and continue to mash until you form a dough. Add the breadcrumbs and queso fresco and keep mixing until everything is incorporated.
3. Roll the potato mixture into balls about 2 inches in diameter. Flatten each ball to make 4-inch disks that are about ½ inch thick.
4. Heat the oil in a deep skillet. Once hot, add the potato disks and fry on both sides until golden brown, about 5 minutes per side. Remove with a slotted spoon and reserve on a paper towel–lined plate to absorb any excess grease.
5. Make the Broth: In a blender, combine the tomatoes, onion, garlic and 1 cup (240ml) water. Blend until smooth.
6. Heat the oil in a skillet over medium-high heat and carefully add the tomato mixture. When it starts to boil, add another ½ cup (120ml) water and the parsley. Simmer for about 5 minutes more.
7. To serve, arrange a few potato fritters on each plate and ladle a bit of the tomato salsa on top.