Potato Masa Cakes
Tortitas de Papa y MasaMashed potato mixed with corn tortilla dough makes a wonderful potato cake to eat alone or serve with a variety of toppings. See recipes for Potato Masa Cakes with Grilled Chicken and Potato Masa Cakes with Vegetables.
Ingrediënten
Makes 4 (4-inch) round cakes
- 2 medium Russet potatoes about 8 ounces, peeled and thinly sliced
- 1 tablespoon butter at room temperature
- ½ cup masa harina flour for corn tortillas
- ¼ teaspoon salt
- ⅓ cup water
- 1 teaspoon vegetable oil
- Vegetable oil for frying
Instructies
- In a small saucepan, cook the potato in salted water to cover until very tender, about 8 minutes.
- Drain and mash potato with the butter while still hot.
- Cool until lukewarm.
- In a mixing bowl, using clean hands, mix the masa harina, salt, and water together to make a soft dough.
- If too dry, add additional water 1 to 2 teaspoons at a time until the dough is moist and soft, but not sticky.
- Add the mashed potato and work it into the masa with your hands.
- Divide the dough into 4 equal pieces and form into balls.
- Put 1 ball between 2 pieces of plastic wrap and gently press and pat lightly with your hands to make a 4-inch round cake about 1⁄3-inch thick.
- Preheat the oven to 200°.
- In an 8-inch nonstick skillet, heat about 1 tablespoon of oil over medium heat.
- Remove the plastic and fry the cake until golden brown and crisp on both sides, about 5 minutes per side.
- Put on a baking sheet and keep warm in the oven while shaping and frying the remaining cakes.
- Serve hot.
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