Mains · Trentino-Alto Adige
Trentino Potato Tortel Recipe
Raw grated potatoes, a little flour, and a hot skillet make crisp-edged Trentino tortel, an easy mountain-style main served with cheese or cured meats.
By Lucia Moretti (pen name) · · Editorial policy
In Val di Non, tortel de patate (potato tortel) is made with raw grated potatoes and often served alongside local cheeses and cured meats. This home-kitchen version shallow-fries small patties in a skillet, so you can cook them in batches without a deep pot of oil. For another Trentino table dish, see Smacafam Sausage Cake Recipe; Bari Rice, Potato, and Mussel Tiella is a different regional way to make potatoes the center of a meal.
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The recipe
Trentino Potato Tortel
Ingredients
for 4 servingsEquipment
- box grater
- large bowl
- clean kitchen towel
- wide skillet
- instant-read or frying thermometer
- spatula
- paper towels
Method
Peel and coarsely grate the potatoes using the large holes of a box grater, about 10 minutes. Work over a large bowl so the shreds are easy to gather.
Squeeze the grated potatoes firmly in a clean kitchen towel until no liquid drips, then return them to the bowl. Mix in the flour and salt until the shreds are lightly coated, about 5 minutes.
Divide the mixture into 8 portions and press each into a patty about 3 inches (7.5 cm) wide and 1/2 inch (1.25 cm) thick, about 5 minutes. Keep the patties loosely packed so the edges can crisp.
Heat the oil in a wide skillet over medium-high heat for about 5 minutes, until it reaches 350°F (175°C). The oil should shimmer, but it should not smoke.
Fry 4 patties at a time for about 8 minutes per batch, turning once after about 4 minutes. Keep the oil near 350°F (175°C); the tortel are ready when both sides are deep golden and the edges feel crisp. Fry the second batch the same way.
Transfer the tortel to a paper-towel-lined plate and drain for 1 minute. Serve hot with cheese or cured meats.
Make ahead and storage
These tortel are crispest straight from the skillet. Refrigerate leftovers within 2 hours in a covered container and use them within 3 to 4 days. Reheat in a 400°F (205°C) oven until crisp and hot throughout, reaching 165°F (74°C).
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The patties fall apart when you turn them. | Why The grated potatoes still contain too much water, or the patties were packed too loosely. | Fix Squeeze the shreds until no liquid drips, then press each patty firmly before it goes into the skillet. |
| The tortel turn soft instead of crisp. | Why The oil is too cool, or too many patties have lowered its temperature at once. | Fix Fry only 4 patties per batch and let the oil return to 350°F (175°C) before adding the next batch. |
Questions
Can you make Trentino potato tortel with Yukon Gold potatoes?
Yes, Yukon Gold potatoes work, though the tortel may be a little softer. Russets have more starch, which helps the patties hold together and brown crisp.
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