Feb 13, 2019

Papa rellena (stuffed potato)


  • 1 Kg of potatoes
  • 1/2 Kg of diced or minced beef meat
  • 1 diced red onion
  • 1 diced tomato
  • 2 tablespoons of ají panca paste (Peruvian red chili pepper)
  • 1 tablespoon of minced garlic
  • 1 teaspoon of ground cumin
  • 6 black olives in thin slices
  • 2 hard boiled eggs, peeled and diced
  • 3 tablespoons of olive oil
  • 1 teaspoon of dried oregano
  • Salt
  • Ground black pepper
  • Flour
  • Enough oil to fry the potatoes
  • 100 g of raisins (optional)
Preparation: Cook the potatoes in a pot with boiling water until they are tender (around 20-30 minutes depending on the type of potato). Peel them while hot and mash them immediately adding salt to taste. Keep them covered while cooking the filling.

In a saucepan heat the olive oil over high heat, add the onion and garlic stirring for 2 - 3 minutes until the onion and garlic are golden. Add the ají panca and cumin, cook for 1 minute stirring frequently. Add the meat, tomato, salt and pepper to taste, mix well and stir until the meat is cooked. Cover and let it cook for 2 minutes over low heat. Add the hard-boiled eggs, olives and optionally the raisins. Mix well, turn off the heat and keep it cover.

With floured hands, take a portion of the potato dough and flatten it between your hands, not too thin but you should still be able to mold it and close it. With a spoon put a portion of the filling in the center of the potato round. Close it with your fingers and give it a round or ovoid shape. Once it is closed, cover it with flour and reserve.

Fry in a hot pan with hot oil until the potatoes form a thin golden and crusty layer. Turn them around every now and then to make sure every side gets golden. Once fried put the potatoes over a paper towel to eliminate the excess of oil.

Serve while hot with salsa criolla and hot sauce, and white rice if you wish.