Papa Rellena (stuffed Potato- Peruvian Style)

Name: Papa Rellena (stuffed Potato- Peruvian Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg Potatoes; 200 grams Yucca; 2 Onions finely chopped; 2 clove Garlic; 350 grams Beef chopped or ground; 2 Tomatoes finely chopped; 1 Paprika; 1 as needed Salt; 1 as needed Black Pepper; 100 grams Olives chopped; 3 Eggs - hard boiled; 1 as needed Flour; 2 Eggs; 1 dash Oregano; 1 as needed Oil for frying

Servings: persons

1 kg Potatoes
200 grams Yucca
2 Onions finely chopped
2 clove Garlic
350 grams Beef chopped or ground
2 Tomatoes finely chopped
1 Paprika
1 as needed Salt
1 as needed Black Pepper
100 grams Olives chopped
3 Eggs - hard boiled
1 as needed Flour
2 Eggs
1 dash Oregano
1 as needed Oil for frying

1
Boil the potatoes with the yucca, until done.
2
While hot peel them and press, using the potato presser.
3
Season it with salt and pepper.
4
Set it aside until the stuffing is ready!
5
In a medium-high heat pan cook the onions and garlic until tender.
6
Add the tomatoes.
7
When done add the meat previously season with salt, pepper and paprika.
8
The meat is going to release its juices, don't let it dry up.
9
You want to have a moist stuffing.
10
Sprinkle oregano.
11
When the meat is cooked add the olive and the hard boil eggs cut in small pieces.
12
Mix them all together and you have your stuffing ready.
13
Grab some potato to make like a tortilla.
14
Use the flour to help you form it in your hand.
15
Put one or two spoons of meat in the center and close it carefully with out breaking it.
16
In a plate beat the two eggs and put some flour in another plate.
17
Pass the potato first rolling it in the flour, then the beaten eggs and again in flour.
18
Heat up the oil and when hot fry the potato until brown.
19
When ready, pat dry them and serve hot.
20
You can serve it with a salsa criolla.
21
(You can find the recipe in my profile)

1633

kcal

Calories

124

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 kg Potatoes, 200 grams Yucca, 2 Onions finely chopped, 2 clove Garlic, and more.

Yes, Papa Rellena (stuffed Potato- Peruvian Style) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!