Peruvian Stuffed Potatoes Papa Rellena

READY IN: 45mins




  • Preparation:
  • Wash potatoes and place them in a medium size pan with salted water. Bring to a boil. Cook until soft. Remove from heat. Peel.
  • Force potatoes through a strainer or a potato masher. Cool. Add 1 egg and knead dough until smooth and soft.
  • Pour 2 or 3 tablespoons oil in a large size skillet. Cook onion and garlic until golden.
  • Add ground beef. Add tomatoes and cook for 5 minutes. Add parsley, cilantro, olives, hardboiled eggs and raisins. Season with salt, pepper and paprika.
  • Flour hands and take a portion (about ½ cup) of potato mixture. Place it in the palm of your hand. Flatten it and place 1 tablespoon of filling (approximately) in the center.
  • Fold it and close by pressing ends. It must have an oval shape.Flour croquettes and set them aside. Repeat this process with the rest of potato.
  • Heat oil in a medium size pan and fry papa rellena until golden.
  • Papa Rellena is served with white rice and onion creole sauce.
  • 8 servings.