Papa Rellena

Name: Papa Rellena
Cuisine: Peruvian
Ingredients: Salt and pepper; Salt and pepper; Vegetable oil for frying; Flour for coating; 1 egg, beaten; 1¾ lb (750 g) meat, half beef, half pork, cut into fine dice or minced; 1¾ lb (750 g) meat, half beef, half pork, cut into fine dice or minced; 1¾ lb (750 g) meat, half beef, half pork, cut into fine dice or minced; 3 medium onions, chopped fine; ½ lb (250 g) tomatoes, peeled, seeded and diced fine; 1 tsp paprika; 3½ oz (100 g) pitted black olives; 3 hard-boiled eggs, chopped; 2 lb (1 kg) white potatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This is another of Andrea Graña’s delicious recipes. These traditional potato croquettes are served at almost every criollo meal. They are delicious served at room temperature in summer or hot in cooler weather.

Ingredients

2 lb (1 kg) white potatoes
1¾ lb (750

Americas
Peru
Starter
Summer

Method

Preparation

Place the potatoes in a large pot with plenty of salted water and boil until tender, about 20 minutes.

To prepare the filling

Heat enough oil to cover the base of a large skillet and brown the meat, seasoning with salt and pepper to taste. Remove the meat from the skillet with a slotted spoon and put to one side.

In the