Papa Rellena: Peruvian Stuffed Potatoes

A delicious dish from Peruvian criollo cuisine.

Ingredients
1 kg white potatoes
750 g minced meat, half pork, half beef
3 onions
250 g ripe tomatoes, peeled, deseeded
and chopped
100 g chopped black olives
3 hard-boiled eggs, chopped
Raisins
1 beaten egg
Flour
Hot paprika
Oil
Salt and pepper

Method
Boil the potatoes in plenty of salted water until tender.

Meanwhile, make the filling. Heat some oil and brown the meat, seasoning it with salt and pepper to taste. Remove and set aside.

In the same pan, sauté the chopped onion, the tomato and the paprika. Cook over low heat for 3 or 4 minutes and add the meat. Cook for another 5 minutes, take off the heat and add the hard-boiled egg, olives and raisins.

Drain the cooked potatoes well and, when they're warm, peel them and pass them through a potato ricer. Adjust the salt and leave to cool for about 10 min.
Knead the potatoes with your hands (clean ones, please) until you have a soft, silky dough. Flour your hands and the work surface. Take a little dough and form a fairly thin disc, place the filling in the centre and close it up to form a large croquette, the size of your hand. Coat them in egg and flour and fry them until nicely golden. Don't deep-fry them, and it's better to use a neutral-tasting vegetable oil.

Serve with salsa criolla.

How to make salsa criolla

Slice a couple of red onions into thin feathers, add salt and let them sweat. Rinse with plenty of cold water and drain well. Put the onion in a bowl and season again with salt, the juice of a couple of limes and 1 tbsp vinegar. Add a yellow ají chilli cut into thin strips and deseeded, oil and a couple of sprigs of chopped coriander.

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