Papa Rellena

Ingredients

• 2 lbs (900g) russet potatoes, peeled and cut into chunks
• 1 egg, plus 1 hard-boiled egg, chopped
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 lb (225g) ground beef
• 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• 8 black olives, chopped
• 1/2 cup (60g) all-purpose flour, for dredging
• Vegetable oil, for frying

Before you cook

• Peel and cut the potatoes into chunks.
• Chop the onion and hard-boiled egg.
• Chop the black olives.

Steps

1. Boil the potatoes in salted water for 25 minutes until very tender.
2. Drain and mash the potatoes until smooth.
3. Mix the raw egg into the mashed potatoes along with salt and pepper, then let cool.
4. Heat the 2 tablespoons of oil in a skillet over medium heat.
5. Add the onion and cook for 4 minutes until softened.
6. Stir in the garlic and cook for 1 minute.
7. Add the ground beef and break it up, cooking for 8 minutes until browned.
8. Stir in the cumin and paprika.
9. Remove from the heat and stir in the chopped hard-boiled egg and olives.
10. Let the filling cool completely.
11. Scoop about 1/3 cup of mashed potato into your palm and flatten it into a disc.
12. Place a spoonful of the beef filling in the center.
13. Fold the potato around the filling and roll it into a smooth oval, sealing it completely.
14. Repeat with the remaining potato and filling.
15. Dredge each stuffed potato in flour.
16. Heat about 2 inches of oil in a deep pot to 350°F (175°C).
17. Fry the potatoes in batches for 4 minutes, turning occasionally, until golden brown all over.
18. Drain on paper towels and serve warm.