---
title: Papa Rellena (Peruvian Stuffed Potato with Beef)
servings: 4
prep time: 20 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/papa-rellena-peruvian-stuffed-potato
---

Gather @black olive{8}, @all-purpose flour{80%g}, @vegetable oil{750%ml} and @black pepper{}.

Boil the potatoes in salted water until completely tender, about 20 minutes. ~{20%minutes}

Drain and pass the hot potatoes through a ricer, or mash very smooth; season with @salt{1%tsp} and let cool until just warm enough to handle.

Meanwhile, brown the @ground beef{300%g} with the @onion{1} and @garlic{2%clove} in a splash of oil over medium heat, about 6 minutes, then stir in the @aji amarillo paste{1%tbsp} and cook 1 minute more. ~{6%minutes}

Off the heat, stir the chopped hard-boiled @egg{3} and olives into the beef, season, and let the filling cool slightly.

With damp hands, take a portion of mashed @potato{900%g}, flatten it in your palm, spoon a little filling into the center, and fold the potato around it to seal into a smooth oval. Repeat to make 8.

Roll each stuffed potato lightly in flour, then in the beaten egg, tapping off the excess.

Heat the oil to 180°C and fry the potatoes in batches until deep golden all over, about 4 minutes each. ~{4%minutes}

Drain briefly on paper towels and serve hot, with salsa criolla or lime on the side if you like.