Tortitas de Papa (Potato Patties in Tomato and Guajillo Sauce)

• 900 g Idaho potato
• 2 tsp Fine sea salt
• 1 Egg
• ½ tsp Black pepper
• 5 tbsp Vegetable oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 700 g Tomato, ripe
• 2 tsp Guajillo chili powder
• 1 Lime
• 15 g Fresh coriander

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then cook for 12 to 15 minutes until very tender.
2. Meanwhile, roughly chop the onion and peel the garlic. Roughly chop the tomatoes and cut the lime into wedges. Pick the coriander leaves and finely chop the stems.
3. Drain the potatoes well and let them steam-dry in the colander for 2 minutes. Mash until smooth, then mix in the egg, black pepper and the remaining 1 tsp fine sea salt. Shape into 10 to 12 small patties, pressing firmly so they hold together.
4. Heat 3 tbsp of the vegetable oil in a frying pan over medium heat. Fry the patties in batches for 2 to 3 minutes per side until golden, adding a little more oil if the pan looks dry. Transfer to a plate as you go.
5. Wipe out the pan if there are any burnt bits, then add the remaining vegetable oil and set over medium heat. Cook the onion for 5 minutes until softened, then add the garlic and cook for 30 seconds until fragrant. Stir in the guajillo chili powder for 20 seconds.
6. Add the tomatoes and 250 ml water, then bring to a simmer for 5 minutes to soften. Blend until smooth, then return the sauce to the pan and simmer for 3 minutes; if it is very thick, loosen with a splash of water. Taste and adjust with a squeeze of lime if you want it brighter.
7. Nestle the potato patties into the sauce in a single layer. Simmer gently for 8 to 10 minutes, spooning sauce over the top, until the patties are heated through and the sauce tastes cooked and cohesive. Scatter over the coriander stems and leaves, and serve hot with lime wedges.

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