Crispy outside, soft inside, these are lightly flavored with cheese and onion. The addition of greens makes these tastier and healthier. There is so much chard (acelgas) in Mexico’s markets that it’s the obvious choice, but any greens, including kale and collard, are good.
- 4 tablespoons vegetable oil or mild olive oil
- ½ cup chopped onion
- 1 clove garlic, minced
- ½ pound chard, tough center stalks removed, leaves chopped
- 1 pound potatoes, scrubbed, unpeeled, cut into 1 inch cubes
- 2 eggs
- ½ cup queso fresco
- salt and pepper to taste
- flour as needed
Heat 2 tablespoons of the oil in a sauté pan, add the onion and cook until it begins to soften. Add the garlic, cook another minute and add the chard. Cook until the chard wilts, remove from heat and set aside.
Cook the potatoes in boiling water until they are tender. Drain, cool and mash with a potato masher. Do not puree; what you want here is some texture.
Add the chard mixture, the eggs, cheese, salt and pepper to taste. Mix well, and form into patties, using about ¼ cup potato mixture for each patty. If the mixture does not hold together well, add flour, a tablespoon at a time, up to ¼ cup.
Heat the remaining oil and fry the patties until brown on the bottom. Turn and brown the other side. Place the patties on a baking sheet and keep them warm in the oven for up to ½ hour.
Serve with salsa and Mexican crema or sour cream. Makes about 1 dozen tortitas.
Super spuds, Mexican style: Las papas