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1
Grate the peeled potatoes on the coarse side of a box grater. Transfer the grated potato in batches to a clean kitchen towel. Gather the corners of the towel, twist firmly, and squeeze over a sink, continuing until absolutely no water runs from the cloth. The grated potato will darken slightly as the starch oxidises; this is normal and expected. Season the dry potato with fine salt and mix briefly to combine. The potato mass should feel dry and compact, not wet or slack.
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2
Heat lard in a wide, flat pan over medium-high heat. When the lard shimmers and a strand of potato dropped in sizzles immediately on contact, the pan is ready. Working in batches so as not to crowd the pan, press an even layer of the potato mixture into the pan to a thickness of 8–10 mm. Flatten with a spatula to ensure uniform contact with the pan surface.
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3
Cook for 4–5 minutes on the first side without moving. The tortel is ready to turn when the underside is gold-brown and the edges are visibly set and opaque — lift one edge with a spatula to check the colour.
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4
Flip the tortel carefully and cook for a further 4–5 minutes on the second side. The tortel is done when both faces are firmly gold-brown, the exterior yields a glassy crispness when pressed lightly with a spatula, and the interior is cooked through — soft and creamy rather than raw or starchy. Drain briefly and serve immediately; the crispness dissipates within minutes of leaving the pan.