Place cooked and peeled potatoes into a bowl and mash thoroughly until they reach a smooth, creamy consistency. Add salt to taste.
2
Add 3 tablespoons of flour and 3 tablespoons of breadcrumbs to the mashed potatoes, then add 2 eggs. Using clean hands, mix everything together thoroughly until well combined.
3
Take a portion of the potato mixture and place it in a tortilla press. Add melting cheese in the center, fold the mixture in half, and press the edges firmly. Remove from the press.
4
Heat oil in a pan and carefully place the empanadas into the hot oil. Fry on low-medium heat until one side is golden brown, then flip and fry the other side until golden.
5
Transfer the golden empanadas to a serving plate. Serve alongside a nopal salad if desired.
PrimedTableBETA
