Papa Rellena

  1. Peruvian Papa Rellena Recipe
  2. How to prepare Stuffed Potato
  3. Ingredients
  4. Method
  5. Tips and tricks
  6. Additional information

Peruvian Papa Rellena Recipe

The Papa Rellena recipe is made from potatoes with a meat filling. In our country we are fortunate to have the largest number of varieties of potatoes in the world, since the Peru has 3000 types of potatoes of the 5000 that exist. Let's start your preparation.

How to prepare Stuffed Potato

Stuffed Potato Recipe
stuffed potato

Papa Rellena is a typical Peruvian dish made with a potato dough stuffed with meat, onion, egg, olive, spices and fried in very hot oil. This is one of our favorite classic dishes of Peruvian cuisine.

🔪 Prep Time30 minutes
🍲 Cook Time30 minutes
⏲️ Total Time60 minutes
🍽️ Servings4 servings
🔥 Calories260 calories


  • 1 kg of potato (potato) if it is yellow better
  • 400 grams of beef chopped into small pieces or ground beef.
  • 1 large red onion cut into very small squares
  • 2 large tomato cut into very small squares
  • 100 grams raisins optional
  • 2 hard boiled eggs chopped
  • 2 tablespoons panca pepper (colorado)
  • 5 chopped black olives
  • 2 tablespoons chopped parsley
  • 1 tablespoon minced garlic
  • Vegetable or olive oil
  • Salt, white pepper and oregano


  1. First heat a large pot or skillet and add 2 tablespoons of oil and the chopped onion. After two minutes add the minced garlic and stir so they don't burn. Then add the meat and fry it for a few minutes.
  2. When the meat has reduced the water and changed color, add the chopped tomato. Then season the meat, add white pepper, a little salt, a little cumin and oregano, ají panca and mix everything. Reduce heat and cover to finish frying for two minutes or so.
  3. Now you can add the raisins. Add the olives, the chopped hard-boiled eggs, the parsley and mix everything.
  4. Boil the potatoes in a large pot. When they are ready, remove them and peel them. When they are all peeled and still hot, you have to crush them to create a dough, you can use a potato masher, a potato masher or finally a fork.
  5. Now that you have all the mashed potatoes, add a little salt, white pepper, mix everything, taste if it tastes good and let them cool.
  6. When they are cold, it is time to assemble them. Rub your hands with flour and take some potatoes and put it in the palm of one hand and with the other hand press to give it an oval shape.
  7. Once you have the prepared form, place the filling, a little hard-boiled egg, olive and close it very carefully, adjusting the edges with your fingertips and turning it with your two hands so that it is uniform everywhere.
  8. When it is closed, cover it with flour, reserve it and repeat the same steps with the other potatoes. Once you have all the potatoes we are going to fry them. Heat a frying pan with enough oil and spread each potato with beaten egg and place them gently without burning yourself.
  9. Watch and move from time to time using tweezers or whatever you have on hand. When they are ready, remove them and place them on a tray with a kitchen paper base to absorb the oil.
Related:  Ensalada de Lentejas

If you want the preparation of Papa Rellena to come out exquisite, I leave you 3 Tips very important.

Tips and tricks

  • When you peel the potatoes they should always be hot and it is possible that they burn you a little, but for nothing in the world do you pour water on them or wet your hands and then take them. If the potatoes take water then it will be very difficult for them to have a good consistency.
  • If the potato doesn't bind well, it's most likely the type of potato to blame. In this case, what you can do is add two egg whites to the potato dough and mix it well so that it takes on a good texture and can be linked well.
  • Finally, a piece of advice so that the potatoes close well and do not open when frying them. What you have to do is cool the potatoes when they are already armed. Place them in a bowl and store them in the fridge or refrigerator for 1 hour. Then pass them through beaten egg and fry them in hot oil.

Additional information

The story goes that during the Pacific War against Chile in 1879 our brave soldiers had to travel long distances on remote roads to avoid being noticed by Chilean forces.

The best way they found to be able to carry the food that would keep them alert and prepared was to prepare a dish made with seasoned and fried minced meat .

This filling was put inside a mass of boiled potatoes and to seal them they fried them and kept them in cloths to be able to transport them easily. They called this ingenious, simple and delicious dish Papa Rellena and that is how we know it in our times.

Related:  Rocoto Relleno

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