Relleno de Papa (Bolivian Stuffed Potatoes)

Peel and cut the potatoes into small pieces. Put the potatoes in a saucepan with water and 1 teaspoon of salt and cook until the potatoes are soft. Drain the potatoes and mash until creamy. Taste for salt and add to taste. Reserve.

In a large skillet, put 2 tablespoons of oil and heat over medium heat. Sauté the onion, garlic, and parsley until translucent. Add the meat and cook for 2 minutes. Add the chopped carrot, peas, salt, pepper, oregano, yellow chili pepper (if using), and 1 cup of water. Let cook for 10 minutes or until the water evaporates.

Divide mashed potato into 12 equal portions. Divide each portion in two. Press 1 portion in your hand (about half a centimeter thick/1/4 inch) trying to make a circle. Put 2 tablespoons of the filling in the middle, a slice of hard-boiled egg, and 1 olive. Use the other portion of mashed potatoes to cover it.

Turn the potato ball with your hand to give it a round shape. Place it on a plate or tray, and follow the same steps with the rest of the ingredients.

In a medium bowl, add flour, salt, eggs, and water and mix well with a spoon.

In a medium saucepan, heat the oil over high heat for about 4 minutes before frying.

Dip 1 stuffed potato in the batter until it is completely covered, and very carefully put it in the hot oil. Fry for 3 to 4 minutes, or until golden brown.

Scoop it out with a slotted spoon and place it on paper towels. Serve.

Mix tomato and onion salad ingredients and let it rest for 10 minutes before serving.

Mix cabbage and carrot salad ingredients and serve.

Equipment Needed

Allergens