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Papas Rellenas (Stuffed Potatoes) Print E-mail
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There are over 200 different varieties of potatoes grown in Peru: long ones, round ones, blue, red, purple, yellow and white. And each potato has its own use and its own special dishes made from it.

The Inca had special agricultural laboratories in places carved into the mountains where they could test different varieties of plants at different altitudes and with different amounts of rainwater.

This recipe uses Peruvian papas amarillas. We substituted Yukon Gold potatoes.

{Makes 8 servings.}

You'll need:

  • 2 1/4 pounds of Yukon Gold potatoes
  • Salt
  • Pepper
  • 4 eggs (1 fresh and 3 hard boiled)
  • 6 tablespoons of oil
  • 1 pound of ground beef
  • 1 cup of chopped onion
  • 2 garlic cloves - minced
  • 1 tablespoon of paprika
  • 6 pitted black olives cut in 4
  • 1/2 cup of tomato - peeled, seeded and diced
  • 1 teaspoon of parsley - minced
  • 1 teaspoon of cilantro - minced
  • 1/4 cup of golden raisins
  • A LOT of adult help!!

Equipment:

  • Measuring cups and spoons
  • A potato masher
  • A large pot
  • A large spoon
  • A large size skillet
  • A spatula
  • Frying tongs
  1. Wash potatoes and boil them in a large pot with salted water.
  2. Cook until soft. Remove from heat and peel.
  3. Mash the potatoes and let cool.
  4. Add 1 egg and knead the dough until smooth and soft.
  5. Pour 2 or 3 tablespoons of oil in a large size skillet and cook the onions and garlic until golden.
  6. Add ground beef and tomatoes. Cook for 5 minutes.
  7. Add parsley, cilantro, olives, and hard boiled eggs and raisins.
  8. Season with salt, pepper and paprika.
  9. Take a portion (about 3/4 cup) of the potato mixture. Place it in the palm of your hand. Flatten it and place 2 tablespoons of filling in the center.
  10. Fold it gently in half and close the ends into an oval shape.
  11. Flour these croquettes and set them aside. Repeat this process with the rest of potato.
  12. Heat oil in the skillet and fry the papa rellena until golden brown.
  13. Set the papa rellena on paper towels to drain off the excess oil.
  14. Serve while hot.