Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tortitas de Papa Cruda y Elote (Potato and Corn)

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  • Level: Easy
  • Yield: 6 to 8 servings
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1 pound Idaho potatoes

1 cup corn kernels, canned or fresh

2 eggs, separated, whites stiffly beaten

1 small onion, grated

1 tablespoon flour

3 tablespoons milk

1 teaspoon sea salt

Freshly ground black pepper, to taste

12 tablespoons vegetable oil


  1. Peel potatoes and grate into a mediumsize bowl. Add the corn. In another bowl the onion, flour, and yolks until it forms a smooth paste. Add the milk, salt and pepper and stir to combine. Add the potatoes and corn and mix well.. Fold in the egg whites. Heat the oil in a mediumsize skillet, over a medium heat. Spoon the tortitas de papa cruda, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once.