Ingredients

6-8 eggs, separated
1 or 2 boiled potatoes with peel
Dried shrimp
Fresh nopales, diced & cooked⊃*
1 small onion, cut in large chunks
Cilantro
Oregano
Garlic
Salt
Oil

Directions

1. ⊃* It is best to used fresh nopales. To prepare: clean & chop. Then boil (with chopped onion & cilantro) in small amount of water until tender. Add salt and continue cooking for 1 or 2 minutes. Rinse & drain well. Set aside. If canned nopales are used, rinse several times, then drain well and set-aside until ready to use. Canned nopales contain salt, so use less salt in recipe.
2. Grind oregano & garlic together. Set aside.
3. Remove peel from potatoes, cut into large chunks. Set aside.
4. In large skillet, heat about one inch of oil. Whisk or beat eggs whites until fluffy (but not until peak stage). Fold in the egg yolks. (Reserve bowl, which contained the yolks.) Fold in shrimp.

5. Drop several tablespoonfuls into very hot oil. Brown one side, turn and brown the other side. When cooked, place each patty on a platter with paper towels. Continue the process until all the egg-shrimp mixture is gone. Add oil as needed.
6. Remove excess oil. Sauté onion. Grind together garlic and oregano. Add to onion, stir, and sauté. Cook slightly. Add nopalitos. Stir and simmer. Add potatoes. Stir.
7. Simmer to heat thoroughly. In the meantime, add a little water to the bowl that had contained the egg-shrimp mixture and stir. Add this liquid to the bowl that had contained the egg yolk and stir. Add this egg/water solution to the nopalitos, stir and continue cooking a few moments. Add some shrimp patties, gently spooning some of the nopales and liquid over the patties. Serve this and the other shrimp patties immediately.