Papa Rellena
Crispy on the outside and packed with a savory filling of ground beef and spices, these Peruvian stuffed potatoes are perfect as a snack, appetizer, or main course.
Ingredients
For the filling
- 2 tablespoons olive oil for sautéing
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 200 g ground beef can substitute with other meats
- 1 teaspoon ground cumin
- 2 teaspoons fresh chili paste
- 200 g canned tomatoes, chopped
- 1 rounded teaspoon tomato paste
- 35 g green olives, roughly chopped
- 35 g raisins
- 1 large egg, boiled and chopped
For the potatoes
- 1.4 kg starchy potatoes, peeled and cut into medium chunks Yukon Golds or russets preferred
- 2 eggs beaten, for coating
- All-purpose flour, for dredging
- 120 g dry breadcrumbs for coating
- Sunflower oil or another neutral frying oil for frying
Instructions
Prepare the filling
- Warm the olive oil in a pan over medium-low heat, then cook the onion and garlic until softened.
- Add the ground beef and cook until browned, then mix in the cumin, chili paste, chopped tomatoes, and tomato paste.
- Cover and simmer for about 10 minutes, stirring occasionally.
- Add the olives and raisins, then cook uncovered until the filling becomes thick and most of the moisture has evaporated.
- Season and let it cool.
- Boil the egg until hard-cooked, cool it under running water, then peel, chop, and mix it into the cooled meat filling.
Prepare the potatoes
- Cook the potatoes in salted boiling water for 15 to 18 minutes, or until very tender.
- Drain well, mash until smooth, then mix in the egg yolks.
- Season with salt and pepper and let cool slightly.
Form and fry
- Heat the frying oil to 180°C / 350°F.
- Prepare three dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Divide both the mashed potato mixture and the filling into about 12 equal portions.
- Flatten one portion of potato in your hand, place some filling in the center, then wrap the potato around it completely and shape into an oval.
- Repeat with the remaining portions.
- Coat each stuffed potato first in flour, then egg, then breadcrumbs. For a thicker crust, dip again in egg and breadcrumbs.
- Fry in small batches for about 5 minutes, until golden, crisp, and heated through.
Notes
To store leftovers, transfer cooled Papa Rellena to an airtight container, keep in the refrigerator for up to three days. For longer storage, freeze the uncooked stuffed potatoes before frying.