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Tortitas de Papa con Queso (Potato Patties with Cheese) Recipe

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  • Author: Mirna Pena
  • Prep Time: 1 hour
  • Cook Time: 30 Minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 Tortitas 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican


These Tortitas de Papas con Queso or Potato Patties with Cheese, are mashed potatoes with cheese formed into discs and lightly pan fried until golden brown. They’re great with a side salad or in a taco!



2 pounds of yellow potatoes (4 cups mashed) 

1 cup of cheese of choice – Chihuahua, mozzarella, fresco, or panela (see notes)

⅓ cup bread crumbs, plain unseasoned

1 egg

1 teaspoon salt or to taste

Vegetable oil


Start by washing the potatoes and adding them to a pot and fill with water, enough to cover the potatoes.

Cover the pot and bring the water to a boil and cook until the potatoes are fork tender (times may vary depending on the size of your potatoes).

After your potatoes have finished cooking, remove them from the water and let them cool just long enough to handle.

Peel them and place them in a bowl.

Mash the potatoes with a masher or press with a potato ricer until there are no large clumps.

To your mashed potatoes add the cheese, bread crumbs, egg, and salt. Mix really well.

Using a ⅓ measuring cup, scoop some of the potato mix and with your hand form a ball, lightly pat the ball between both hands until a disc is formed. The patty should be about 3 to 3.5 inches in diameter.

To a skillet add some vegetable oil or any neutral oil, enough so that it goes ¼ inches deep.

Test the oil by adding a small little piece of the potato mix. If it bubbles it’s ready.

If the oil is ready add your patties to the pan. Do not overcrowd the pan, add about 3 at a time, depending on the size of your pan.

Cook for about 2 minutes on one side and flip and cook for another 2-3 minutes or until golden brown on the other side.

Remove from the oil and set aside on a plate with a paper towel to absorb any oil on the patty.

Repeat until all your potato patties are cooked.

Serve with a side salad and some corn tortillas.



When flipping the patties I like to use 2 spatulas or 1 spatula and a fork so that it doesn’t splash oil everywhere because the patty is still very soft and could fall apart in the process. I use one to hold the patty underneath and the other to hold at the top and flip. I keep my heat about medium-low.

Chihuahua and mozzarella cheese will make the potato patties softer and will crumble a little more in the oil, but are delicious and my fave from all the cheeses, but queso fresco or panela is the cheese most people use when make these potato patties.