PAPA RELLENA / Stuffed Potatoes

Ingredients :

2.2 lb (1 k) white potatoes

Salt

Pepper

4 eggs (1 fresh and 3 hardboiled)

6 tablespoons oil

½ kg ground beef

1 cup chopped onion

1 garlic clove, minced

1 teaspoon paprika

6 seedles black olives cut in 4

½ cup tomato, diced, peeled and seeded

1 teaspoon minced parsley

1 teaspoon minced cilantro

¼ cup raisins

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.

COMPLEMENTARY DISHES
Pisco sour
Ham and celery salad with walnuts
Rice with onions
Purple corn pudding

8 servings

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