Peruvian Stuffed Potatoes Papa Rellena

Ingredients

Ingredients

• 2 1/4 lbs white potatoes
• salt
• pepper
• 4 eggs (1 fresh and 3 hardboiled)
• 6 tablespoons oil
• 1/2 kg ground beef
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 teaspoon paprika
• 6 seeded  black olives, cut in 4
• 1/2 cup tomato, diced, peeled and seeded
• 1 teaspoon minced parsley
• 1 teaspoon minced cilantro
• 1/4 cup raisins

Directions

1. 1

   Preparation:

2. 2

   Wash potatoes and place them in a medium size pan with salted water. Bring to a boil. Cook until soft. Remove from heat. Peel.

3. 3

   Force potatoes through a strainer or a potato masher. Cool. Add 1 egg and knead dough until smooth and soft.

4. 4

   Pour 2 or 3 tablespoons oil in a large size skillet. Cook onion and garlic until golden.

5. 5

   Add ground beef. Add tomatoes and cook for 5 minutes. Add parsley, cilantro, olives, hardboiled eggs and raisins. Season with salt, pepper and paprika.

6. 6

   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.

7. 7

   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.

8. 8

   Heat oil in a medium size pan and fry papa rellena until golden.

9. 9

   Papa Rellena is served with white rice and onion creole sauce.

10. 10

    8 servings.