Easy Ecuadorian Tortilla De Papa Recipe (Llapingachos)

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Llapingachos are the quintessential Ecuadorian side dish. Soft stuffed potato patties typically stuffed with cheese. Our easy Ecuadorian tortilla de papa recipe, Llapingachos also referred to as yapingachos are typically served with pork, beef, or chicken.

What Are The Best Potatoes To Make Llapingachos (Ecuadorian Tortilla De Papa)

All though all potatoes are yummy and have a spot on any of my plates, they are not all equal. I find russet potatoes to be too starchy and they tend to break apart very fast. To make Yapingachos, Llapingachos (Ecuadorian Tortilla De Papa I find that Yukon yellow potatoes work best. They absorb moisture well and remain soft. They also more cohesive and don’t break apart during the boiling stage and secondary frying.

Ingredients To Make Ecuadorian Tortillas De Papas (Llapingachos):

• 5 large Yukon yellow potatoes (peeled and cut into cubes)
• 1 tablespoon butter
• 2 tsp ground achiote or 1/2 packet sazon goya
• 1 cup Spanish fresh cheese or cream cheese or mozzarella
• 1/2 teaspoon salt
• 1 teaspoon cilantro chopped finely (optional)
• 1/2 small onion chopped finely (option)

Instructions How To Make Ecuadorian Tortillas De Papas (Llapingachos):

• Fill a large pot with water, add the salt and boil the potatoes on medium-high until they are cooked and soft, about 20 minutes.
• Once the potatoes are cooked, drain the water out of the pot.
• Add in the butter and achiote and mash the potatoes until they are no lumps and potatoes are soft and smooth. If you adding the onion and cilantro do so during this step.
• Cover the pot and let the potato mixtures stand at room temperature for about an hour. This is a very important step, don’t skip as it will make sure your potatoes don’t break apart during the frying.
• With the potatoes mixture, form small balls about 70 grams each (2 1/2 oz) and slightly flatten the ball and fill the middle with 28 grams (1oz) of cheese.
• Close the ends into a ball covering the cheese and flatten into a patty about 1-inch thickness.
• Place onto a plate and repeat until all the potato mixture is used up.
• Place into the refrigerator for about 30 minutes.
• Heat up a griddle, grill or frying pan on medium-high without any oil.
• Place each potato patty onto the preheated griddle cook each side for about 2-3 minutes or until the tops of the patty are golden brown.
• Remove from griddle and place onto a serving plate.
• Enjoy them as is or serve as a side with your main dish.

Can You Freeze The Ecuadorian Llapingachos (Tortillas De Papas) Before Frying or Griddling?

Yes, you can shape your Llapingachos (Tortillas De Papas) then freeze them in a freezer friendly bag for 3 months and fry them as desired. Simply remove the amount of tortillas de papas you ant and thaw before frying or griddling them.

Llapingachos (Ecuadorian Potato Patties Stuffed With Fresh Cheese)

Gina

Llapingachos are the quintessential Ecuadorian side dish. Soft stuffed potato patties typically stuffed with cheese.

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Prep Time 25 minutes mins

Cook Time 24 minutes mins

Resting Time 1 hour hr

Course Appetizer, Brunch, Side Dish

Cuisine Ecuadorian

Servings 12 pieces

Calories 150 kcal

Ingredients

  

• 5 large Yukon yellow potatoes peeled and cut into cubes
• 1 tablespoon butter
• 2 tsp ground achiote or 1/2 packet sazon goya
• 1 cup Spanish fresh cheese or cream cheese or mozzarella
• 1/2 teaspoon salt
• 1 teaspoon cilantro chopped finely optional
• 1/2 small onion chopped finely option

Instructions

 

• Fill a large pot with water, add the salt and boil the potatoes on medium-high until they are cooked and soft, about 20 minutes.
• Once the potatoes are cooked, drain the water out of the pot.
• Add in the butter and achiote and mash the potatoes until they are no lumps and potatoes are soft and smooth. If you adding the onion and cilantro do so during this step.
• Cover the pot and let the potato mixtures stand at room temperature for about an hour. This is a very important step, don’t skip as it will make sure your potatoes don’t break apart during the frying.
• With the potatoes mixture, form small balls about 70 grams each (2 1/2 oz) and slightly flatten the ball and fill the middle with 28 grams (1oz) of cheese.
• Close the ends into a ball covering the cheese and flatten into a patty about 1-inch thickness.
• Place onto a plate and repeat until all the potato mixture is used up.
• Place into the refrigerator for about 30 minutes.
• Heat up a griddle, grill or frying pan on medium-high without any oil.
• Place each potato patty onto the preheated griddle cook each side for about 2-3 minutes or until the tops of the patty are golden brown.
• Remove from griddle and place onto a serving plate.
• Enjoy them as is or serve as a side with your main dish.

Keyword Llapingachos, potatoes patty, stuffed potato patty