Papa Rellena (Stuffed Potato Croquettes)
Smooth mashed potato shaped around a filling of spiced beef, olives, raisins and egg, fried until golden and crisp. Served with tangy salsa criolla. Makes 6 large croquettes.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the potato dough
Boil the potatoes in their skins in enough water to cover for 20-25 minutes, until a knife slides in easily. Peel while still warm and mash until completely smooth, then mix in the egg and 1 teaspoon of salt. Let the dough cool to room temperature before shaping.
- 1 kg floury potatoes
- 2 L water
- 1 egg
- 1 tsp salt
✅ Done when: dough is smooth, no lumps, and cool to the touch
Cook the filling
Heat the oil in a medium frying pan (about 24 cm) over medium heat and cook the onion for 5 minutes until soft. Add the garlic, and cumin and cook 1 minute, then add the beef and remaining ½ teaspoon of salt and cook 8 minutes, breaking it up, until no pink remains. Stir in the raisins, olives and chopped eggs, then let the filling cool completely before using.
- 2 tbsp vegetable oil
- 1 red onion, chopped
- 2 garlic cloves
- 1 tbsp
- ½ tsp ground cumin
- 300 g minced beef
- ½ tsp salt
- 30 g raisins
- 6 black olives
- 2 hard-boiled eggs
✅ Done when: beef is fully browned and filling has cooled
Shape the potatoes
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Fry
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Serve
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Make the potato dough
Boil the potatoes in their skins in enough water to cover for 20-25 minutes, until a knife slides in easily. Peel while still warm and mash until completely smooth, then mix in the egg and 1 teaspoon of salt. Let the dough cool to room temperature before shaping.
- 1 kg floury potatoes
- 2 L water
- 1 egg
- 1 tsp salt
✅ Done when: dough is smooth, no lumps, and cool to the touch
Cook the filling
Heat the oil in a medium frying pan (about 24 cm) over medium heat and cook the onion for 5 minutes until soft. Add the garlic, and cumin and cook 1 minute, then add the beef and remaining ½ teaspoon of salt and cook 8 minutes, breaking it up, until no pink remains. Stir in the raisins, olives and chopped eggs, then let the filling cool completely before using.
- 2 tbsp vegetable oil
- 1 red onion, chopped
- 2 garlic cloves
- 1 tbsp
- ½ tsp ground cumin
- 300 g minced beef
- ½ tsp salt
- 30 g raisins
- 6 black olives
- 2 hard-boiled eggs
✅ Done when: beef is fully browned and filling has cooled
Shape the potatoes
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Fry
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Serve
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The Story Behind the Dish
Papa rellena brings together two Peruvian loves: the potato and the picadillo-style filling of Spanish origin. It's said to have become popular during the War of the Pacific (1879–1884), when soldiers needed filling food that travelled well.
Today it's sold at markets, bakeries and street stalls all over Peru, eaten for breakfast, lunch or as an afternoon snack.
⭐ Why It's Famous
Crisp outside, soft inside and surprising in the middle, it turns everyday potatoes into a party snack.
💡 Fun Fact
Peru has around 3,000 native potato varieties, and the International Potato Center is based in Lima.
Lima
-12.05°S, -77.04°W
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