Papa Rellena is a traditional Latin dish and every country has its own variation. I am sharing my Colombian version of Papas Rellenas.
What are Papas Rellenas?
They are made with potatoes, formed into balls, stuffed with a mixture of meat, vegetables and spices, dipped in a batter and fried. This dish is popular in Colombia and Latin America. In Colombia we eat them for breakfast or as a snack. You can serve them hot or cold and they are delicious with ají sauce.
Colombians have different versions of Papas Rellenas. I called my aunt in Florida to get my grandmother’s recipe for this one. Some people add cooked egg and rice to the meat filling. I have included a vegetarian version too.
Colombian Style Stuffed Potatoes Recipe
Ingredients
- Vegetable oil for frying
- 5 medium potatoes
Filling:
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1 cup chopped tomato
- ⅓ cup chopped onion
- ⅓ cup chopped scallions
- 1 garlic clove minced
- ½ teaspoon ground cumin
- ½ teaspoon sazon Goya with azafran
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ pound ground beef
Batter:
- 1 egg
- ¼ cup all-purpose flour
- Pinch salt
- ½ tablespoon sazon Goya with azafran
- ¼ cup milk
Instructions
- Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.
- Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes.
- Drain the potatoes and mash with a fork or masher and set aside.
Filling:
- In a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 – 15 minutes. Set aside to cool.
To make the batter:
- In a medium bowl place all the batter ingredients and whisk until smooth and set aside.
To Form the Stuffed Potatoes
- Divide the potato mash into 10 equal sized portions, about ⅓ cup each, and form each portion into a ball by rolling between the palms of your hands. Flatten into patties and place 1 ½ tablespoons of the filling in the center of each one. Shape the potato mixture with the filling into balls to enclose the filling completely.
- Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.
- Dip the stuffed potato into the batter and carefully place them in the hot oil and fry for about 4 minutes or until golden, turning over halfway through. Remove the potatoes from the oil using a slotted spoon and drain in a plate with paper towels. Transfer to a serving plate and serve with Ají.
Notes
For a vegetarian version:
Use the same ingredients in the meat filling except the beef and add 1 cup frozen carrots and peas.
Use the same ingredients in the meat filling except the beef and add 1 cup frozen carrots and peas.
Nutrition
Calories: 182kcalCarbohydrates: 23gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 33mgSodium: 182mgPotassium: 596mgFiber: 3gSugar: 2gVitamin A: 99IUVitamin C: 24mgCalcium: 40mgIron: 2mg
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More Colombian appetizers recipes you want to make:
Jeanette Merl
My fiance is a Colombian native, I am hispanic myself and decided to make these Stuffed potatoes, white rice, friend plantains & black beans for a dinner surprise. He was so PLEASED, and loved every bite. Thank you, these were a hit w/the whole family, and I enjoyed my oldest son helping me out as well.
Astrid
Comida tipica colombiana...Tu tienes recetas trdicionales de colombia y con las que creci en colombia. Yo ya hice las papas rellenas y me quedaron deliciosas.
christopher gomez
how can a colombian recipe be made with (sazon goya) a product that does not exist in colombia?
Erica
Christopher- sazon Goya with azafran is similar to "Triguisar" .
Jaqueline
I made those papas for a brunch last sunday and my dad was crazy about them. We didn't stop eating them all day. I made a double batch. Delicious.
marisel
Para que no se desbaraten las papas, se debe utilizar la papa adecuada o mesclar papa roja y cafe y cuanto se esten armando las papas colocarlas en un plastico y amarrarlas bien, quedan bien rendondas.
LENA
respondiendo a la pregunta de luisa fernanda que decia que se desbarataron las papas fritandolas, es por que seguramente el tipo de papa que uso contenia mucha agua. es mejor usar papas especiales para hacerlas fritas hay un tipo de papa que es de cascara roja que es mas seca. si no encuentra otro tipo, mejor cocinarlas con la cascara para que no absorban mas agua 🙂
DIANA
HOLA ERICA,SOLO QUERIA DEJARTE SABER QUE ME HICISTE EL CONICAR MAS FACIL ,SOY COLOMBIANA DE PALMIRA,,,Y QUE DICHOSA ME SIENTO AL HABER ENCONTRADO ESTA PAGINA GRACIAS..
Cristina
Yum! Made them for my kids and husband and they loved them, thanks for such a great recipe.
Ulric
Hi Erica, this looks great. I am also colombian but my family doesn't come from the mainland so the food is a little different. This is an awesome recipe to show off so thanks haha.
Claudia
I am glad to find something possitive on Colombia. As a Colombian raised in the USA, its hard to find good culinary from Colombia. I enjoy each and every recipes. Thank you....
Claudia
Christine
If we did want to bake them with the panko,
what would we set out oven to? (time and temp)
RECIPE sounds GREAT! cant wait to try
luisa fernanda
Porque al freir las papas se desbarataron? Gracias por tu respuesta
Erica
Luisa Fernanda- No se. A lo mejor el aceite no estaba en la temperatura ideal.
Erica
Heather- The batter is not too thick and the oil has to be very hot!
Heather
Hi! Ive been following your blog but just decided to official follow. I am American and my husband is Colombian (from Bogota) and I am frequently trying to bring some home flavors to him.
Ive never had papas rellenas and had nothing to compare it to, but I dont think I made the batter part right. It was so thin thin thin that I had to thicken it more so it would stick to the potatoes at all! Should it have been thin? Was I just heating the oil too low?
Erica
Marc- Thank you so much for your wonderful comment! I love your blog 🙂
Marc @ NoRecipes
I just found your blog off a comment you left somewhere else and I have to say I have a food crush on your blog.