THE BEST TORTITAS DE PAPA y QUESO WITH CALABACITA SALAD | Cheesy Potato Cakes

cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese is lower in fat and calories.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour adds nutrition while cornstarch is often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

green onions

🥗Healthier: chives

💰Cheaper: regular onions

Chives provide a similar flavor with fewer calories.

Peel the potatoes and rinse them.

Transfer the potatoes into a large pot and fill it with water, adding 1 tablespoon of salt.

Cook the potatoes on medium-high heat for about 45 minutes to an hour until soft.

Chop the green onions, separating the white part for the salad and the green for the tortillas.

Chop cilantro, bell pepper, and chile serrano, setting them aside.

In a medium frying pan, heat oil on medium-high and add bell pepper, green onion, and chile serrano, cooking for 2 minutes.

Add calabacitas and minced garlic, seasoning with garlic herb and black pepper, cover, reduce heat to low, and cook for 5 minutes.

Drain the potatoes and let them cool down.

In a bowl, smash the cooled potatoes and season with total seasoning and black pepper.

Add 1 tablespoon of corn starch and 2 beaten eggs to the potatoes, mixing well.

Incorporate 1 cup queso cotija, 2 cups queso oaxaca, chopped cilantro, and green onions into the mixture.

Preheat oil in a pan on medium heat.

Form tortillas from the potato mixture using a third of a measuring cup.

Fry the tortillas in hot oil until golden brown, about 3 minutes per side.

Remove from oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens