Cheesy potato patties in tomato broth (Tortitas de papa en caldillo)

1. Boil the potatoes in their skins until tender, peel and press them through a potato ricer while still warm; let them cool until lukewarm.

2. Mix in the grated cotija cheese, the eggs, the flour and a pinch of salt and shape into 8 equal patties about 1.5 cm thick. If you have no cotija, feta is a good substitute.

3. For the broth base, blend the tomatoes with half the onion and the garlic until smooth.

4. In a pot, soften the rest of the onion, cut into strips, and the jalapeño, slit lengthwise, in a little oil for 3 minutes, add the tomato purée and the water, season with salt and simmer for 10 minutes.

5. Meanwhile, fry the patties in hot oil for 3-4 minutes per side until golden and drain on kitchen paper.

6. Put the patties into the hot tomato broth, simmer together for 2-3 minutes and serve in deep plates with rice or tortillas.

Tip: If the patties fall apart when frying, dust them in a little flour first and turn them only once.