Peruvian Stuffed Potatoes Papa Rellena
Savor the bold and comforting flavors of Peruvian cuisine with Papa Rellena, or Peruvian Stuffed Potatoes. These golden, crispy potato pockets are filled with a savory blend of seasoned ground beef, sweet raisins, briny black olives, and chopped hard-boiled eggs, creating a perfect harmony of sweet and savory in every bite. The mashed potato shell, made from fluffy Russet potatoes, is carefully formed around the filling, coated in flour and egg, and then fried to perfection for a satisfyingly crisp exterior. This classic Peruvian recipe, ideal for hearty dinners or sharing with loved ones, is best served warm with a vibrant salsa criolla or a refreshing green salad. Discover a taste of Peru with this irresistible dish that’s packed with tradition and irresistible flavor!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 pound Ground beef
- 1 medium, finely diced Onion
- 2 minced Garlic cloves
- 2 chopped Hard-boiled eggs
- 0.25 cup, chopped Black olives
- 2 tablespoons Raisins
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon, plus more to taste Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon, for filling Oil
- 0.5 cup, for coating Flour
- 2 beaten, for coating Eggs
- 2 cups, for frying Vegetable oil
Instructions
Peel the potatoes and cut them into chunks. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 20 minutes.
Drain the potatoes and mash them until smooth. Allow them to cool, then season the mashed potatoes with salt and set aside.
In a skillet, heat 1 tablespoon of oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the garlic and cook for another minute.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Stir in the paprika, cumin, salt, and black pepper. Cook for another 2 to 3 minutes.
Stir in the chopped hard-boiled eggs, black olives, and raisins. Remove from heat and let the filling cool slightly.
Take a handful of mashed potatoes and flatten it into a disc in your palm. Place a spoonful of the beef filling in the center, then carefully mold the mashed potatoes around the filling to form an oval-shaped ball. Repeat with remaining potatoes and filling.
Lightly coat each stuffed potato ball in flour, then dip in beaten eggs to coat fully. Set aside on a plate.
Heat 2 cups of vegetable oil in a deep skillet or saucepan over medium heat. When the oil is hot, carefully add the stuffed potatoes in batches, frying until golden brown and crispy on all sides, about 3 to 4 minutes per side.
Remove the fried potatoes with a slotted spoon and drain on paper towels. Repeat with the remaining stuffed potatoes.
Serve warm with a side of salsa criolla (Peruvian onion salad) or a fresh green salad.
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 45.2 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 475 mg | 21% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.1 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
