Papa Rellena Recipe

Prepare the Potatoes

Boil the russet potatoes in salted water until tender, about 15-20 minutes. Drain and let cool, then peel and mash until smooth.

Cook the Filling

In a skillet, heat a tablespoon of oil over medium heat. Add the onion and garlic; sauté until translucent. Add the ground beef, cumin, paprika, salt, and black pepper. Cook until the beef is browned. Stir in the chopped olives and hard-boiled eggs. Remove from heat and let cool.

Form the Balls

Take a portion of the mashed potatoes (about 1/4 cup) and flatten it in your hand. Place a spoonful of the beef filling in the center and fold the potatoes around it to form a ball. Repeat with remaining ingredients.

Coat the Balls

Set up a breading station: place the flour, beaten eggs, and breadcrumbs in separate dishes. Roll each potato ball in flour, dip in beaten eggs, and coat with breadcrumbs.

Fry the Papa Rellena

In a large pot or deep skillet, heat vegetable oil over medium heat. Fry the stuffed potato balls in batches until golden brown, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.

Serve

Serve hot with your choice of dipping sauce or enjoy them plain.