Lunch · 45 min · mexican

Tortitas de Papa con Queso

A Mexican lunch built around potatoes and oaxaca cheese — on the table in 45 minutes. It is weeknight cooking that still hits your targets — 22 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Potatoes
• 1.5 cups Oaxaca cheese
• 3 Eggs
• 1/2 cup All-purpose flour
• 2 cups Salsa roja
• 1/3 cup Vegetable oil
• 1/4 White onion

Steps

1. Boil the potatoes whole until completely tender, then rice or mash them smooth while hot. Cool slightly.
2. Mix in 2 eggs, salt, and enough flour to form a workable dough — it should hold a patty without cracking.
3. Form patties, press a pocket of Oaxaca cheese into each center, and seal. The molten core is the reward.
4. Dredge in flour, dip in beaten egg, and fry in hot oil 3 minutes per side until deeply golden.
5. Warm the salsa roja and spoon it over the tortitas on warm plates.
6. Serve immediately, while the cheese still pulls.

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