Delicious peruvian meal that you can make at home.

Papa Rellena (Spanish: stuffed potatoes) are the most popular type of croquettes in Peru and other Latin American countries. The dish is a baked potato dough into which a filling made of chopped beef and onions, whole olives, hard-boiled eggs, cumin and other spices is stuffed. Once prepared, the obloid mass is deep fried. Potato flour is often added to give greater consistency to the dough. In Peru, the dish is usually accompanied with a salsa criolla or an aji sauce.



  • 2 lbs Potatoes
  • ¼ Cup vegetable oil
  • 1 lb Ground beef
  • 1 Onion, diced
  • 2 Garlic cloves, minced
  • 1 Tablespoon panca pepper paste
  • 1 Tablespoon tomato paste
  • 2 Hard-boiled eggs, peeled and chopped
  • ½ Cup raisins (Optional)
  • ½ Cup black olives, sliced
  • Salt and pepper
  • Parsley, chopped
  • All purpose flour
  • 2 Eggs
  • Salsa criolla (See recipe)


  • Cook the potatoes in a saucepan with boiling water until they are tender around 20 minutes. Peel them while hot, as fast as you can. Pass them through the ricer at once. Add salt and pepper. Keep covered while you cook the filling.
  • In a saucepan heat the oil over high heat, add the onion and garlic stirring, then the tomato paste and panca pepper, if using. Add the ground beef, salt, pepper. Stir and cover the saucepan. Cook over low heat for around 15 minutes, stirring every now and then.
  • Incorporate hard boiled eggs, raisins, olives, and parsley. Turn off the heat.
  • With floured hands, knead the potatoes for a few seconds. Take a portion of the potato dough and flatten it between your hands. With a spoon put a portion of the soy filling in the center of the potato round. Close it with some extra potato dough and form a little football.
  • Put the flour in a bowl, and mix the 2 extra eggs in another bowl. Roll every roll in the eggs, then in the flour, shaking the excess, and fry in a hot pan with hot oil until the potato forms a thin golden a crusty layer. Move around every now and then to make sure every side becomes golden.
  • Drain over paper towel and serve immediately, with Salsa Criolla or plain rice.

Papa Rellena