Ingredients

• 1 pound Idaho potatoes
• 1 cup corn kernels, canned or fresh
• 2 eggs, separated, whites stiffly beaten
• 1 small onion, grated
• 1 tablespoon flour
• 3 tablespoons milk
• 1 teaspoon sea salt
• Freshly ground black pepper, to taste
• 12 tablespoons vegetable oil

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Instructions

1. Peel potatoes and grate into a mediumsize bowl. Add the corn. In another bowl the onion, flour, and yolks until it forms a smooth paste. Add the milk, salt and pepper and stir to combine. Add the potatoes and corn and mix well.. Fold in the egg whites. Heat the oil in a mediumsize skillet, over a medium heat. Spoon the tortitas de papa cruda, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once.