Authentic Papa Rellena (Stuffed Potatoes)
A beloved Peruvian dish, Papa Rellena translates to "stuffed potato". It's essentially a crispy potato dough filled with a savory, seasoned beef mixture. Often served with salsa criolla, these golden beauties are perfect as appetizers or even a main dish.
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Equipment
- Large pot
- Frying pan
- slotted spoon
- Large bowl
- Deep frying pan or deep fryer
Ingredients
For the Potato Dough:
- 6 large potatoes peeled
- Salt to taste
- 1 egg beaten
For the Filling:
- 2 tbsp vegetable oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ red bell pepper finely chopped
- ½ lb ground beef
- 1 tsp ground cumin
- Salt and pepper to taste
- 2 tsp aji amarillo paste or any chili paste, adjust to taste
- 2 hard-boiled eggs chopped
- 12 black olives pitted and chopped
- ¼ cup raisins optional
For Frying:
- Vegetable oil
Instructions
- Boil potatoes in salted water until soft. Drain, then mash while still warm. Allow to cool for about 20 minutes.6 large potatoes, Salt to taste
- Mix the beaten egg into the cooled mashed potatoes and knead until smooth.1 egg
- In a frying pan, heat the vegetable oil over medium heat. Add the onion, garlic, and bell pepper. Sauté until the onion becomes translucent.2 tbsp vegetable oil, 1 small onion, 2 cloves garlic, ½ red bell pepper
- Add the ground beef to the pan, breaking it up as it cooks. Season with cumin, salt, pepper, and aji amarillo paste.½ lb ground beef, 1 tsp ground cumin, Salt and pepper to taste, 2 tsp aji amarillo paste
- Once the beef is browned, add the chopped hard-boiled eggs, olives, and raisins (if using). Stir well and cook for an additional 3-4 minutes. Remove from heat and let it cool.2 hard-boiled eggs, 12 black olives, ¼ cup raisins
- Take a portion of the potato dough and flatten it in your hand. Place a spoonful of the beef filling in the center and mold the potato around the filling to form an oval-shaped ball.
- Heat the vegetable oil in a deep fryer or deep frying pan to 350°F (175°C).Vegetable oil
- Fry the stuffed potatoes until they are golden brown, turning once. This should take about 4-5 minutes on each side.
- Remove from the oil with a slotted spoon and drain on paper towels.
Notes
- Salsa criolla, a Peruvian onion relish, is a fantastic accompaniment for Papa Rellena.
- If you're not a fan of raisins, they can be omitted or replaced with other preferred ingredients.
Nutrition
Serving: 238gCalories: 350kcalCarbohydrates: 35gProtein: 15gFat: 18gFiber: 4gSugar: 4g
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