Place your potatoes in a large pot or dutch oven, cover with water by about an inch and bring to a boil. Once the water comes to a boil, reduce the heat and simmer your potatoes for 15-18 minutes until they're soft. Remove the skins once they've cooled.

Once the skins have been removed, set aside 4 quarters to be used in the salsa. Using a potato masher, roughly mash your potatoes, you don't want them to be mashed potatoes but you also don't want them to be super thick. Mix in the crumbled queso cotija, and season with salt and pepper to taste. Fold in the eggs, making sure everything is thoroughly combined. Set your potato mixture aside.

Add the potato quarters you set aside earlier to a blender, and mix in the water, cloves of garlic, and 2 teaspoons of salt. Blend until smooth.

In a small saucepan over medium-low heat, heat up 2 tablespoons of vegetable oil. Add in the onion, and cook for about 4-5 minutes, or until translucent. Mix in the tomato, chile guero, and jalapeno. Cook for 4 more minutes. Pour in the potato liquid from the blender into the sauce pan, and cook for another 5 minutes, until it thickens up. Add a bay leaf, and let it sit in your salsa for about two minutes, then remove and let your salsa mixture cool. Season with salt and pepper to taste.

Start by cracking 3 eggs into a small bowl, and whisk until the yolk and the whites have been thoroughly combined.

In a large skillet on medium low heat, heat up 1/2 cup of vegetable oil. Take about 1/4 to 1/3 cup of your potato mixture, and form it into a small round patty. Dip into the egg mixture, and carefully place in your skillet. Fry for 3-4 minutes on each side until golden brown, then transfer to a plate lined with paper towels to drain.

Place 2-3 tortitas on a plate, and pour some of the salsa over each torta. Accompany with your favorite sides and fixings.