Mexican Potato Fritters in Tomato Sauce (Tortitas de Papa)

History & Origin

Tortitas de papa is one of those dishes that Mexican popular cooking has transformed into something extraordinary from humble ingredients. The potato (Solanum tuberosum), originally domesticated in the South American Andes, reached Mexico in the 16th century and was enthusiastically adopted by the mestizo and indigenous cuisines of the central highlands, where it found ideal growing conditions. In 19th and 20th-century Mexican cuisine, tortitas - a term covering vegetable and meat croquettes or pressed patties - became an ingenious way to stretch the family budget. Potato fritters are part of the Lenten culinary tradition, when abstinence from meat leads cooks to create substantial dishes with vegetables, pulses and eggs. The technique is simple but requires attention: the potato must be grated and squeezed very dry to eliminate excess water - this is the key to crispy fritters. Mixed with beaten egg, grated cheese, onion and chopped coriander, they are shaped into small patties and fried in abundant oil until the exterior crust is golden and crunchy. The finishing touch is the tomato sauce: roasted tomatoes with morita chilli, onion and garlic, blended and fried, in which the fritters are finished. This sauce moistens them and adds vibrant flavour and colour. Served with white rice and warm tortillas.