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Authentic Ecuadorian Tortilla de Yuca with Mozzarella

Authentic Ecuadorian Tortilla de Yuca with Mozzarella — a cheesy, golden yuca patty made with mashed yuca, butter, and melty mozzarella. Naturally gluten-free and easy to make.
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Ingredients
  

  • 1 ½ pounds fresh or frozen yuca cassava, peeled and cut into chunks
  • 1 stick ½ cup / 113 g butter
  • 2 –3 tablespoons salt for cooking yuca
  • 2 teaspoons salt for mashing into the dough
  • 1 cup shredded mozzarella cheese
  • ½ cup reserved yuca cooking water for handling dough, not mixing in
  • 4 tablespoons oil for frying

Instructions
 

  1. In a large pot, bring the yuca to a boil in plenty of water with 2–3 tablespoons of salt. Cook until fork-tender and soft, about 20–25 minutes for fresh yuca or 30–35 minutes if using frozen.
  2. Once cooked, reserve ½ cup of the starchy cooking water, then drain the rest.
  3. Remove the fibrous vein from the center of each yuca piece.
  4. Mash the yuca with the full stick of butter and 2 teaspoons of salt until smooth and creamy. This forms your masa (dough).
  5. Refrigerate the masa for at least 30 minutes so it firms up. This step helps prevent the dough from sticking to the pan while frying.
  6. With damp hands (dipped in the reserved cooking water), take a palm-sized portion of dough and flatten it into an oval. Place some shredded mozzarella in the center, then fold over and seal the edges into a thick patty.
  7. To cook: Heat oil in a nonstick skillet over medium heat. Cook each tortilla for 3–4 minutes on each side until golden and crispy, with melted cheese inside.
  8. For a healthier option: you can also enjoy the tortillas without frying, simply served after shaping.
  9. Serve for breakfast with eggs, or as a side dish with steak, chicken, or grilled shrimp.

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