Peel the potatoes, dice them into small pieces and boil until soft. Drain the water and let the potatoes cool.
Diced potatoes are easier to mash. You can leave them whole, but it will take longer to mash them.
Place all the ingredients in a large container and mix well. Be sure to use a container that is big enough for all the ingredient.
Form the patties, about 1-inch thick each. Set aside until ready to fry.
Heat the oil. Fry on both sides for 2-3 minutes.
Place the tortitas on a paper towel and pat them down gently to remove any excess oil that might be lingering.
You can serve these Tortitas de Papa con Atun, or Tuna Potato Patties, with Arroz Mexicano and green salad.