Balearic-style Stuffed Potatoes

Ingredients

In this Balearic adaptation of Papa Rellena, we infuse the dish with the flavors of the Balearic Islands by using Mediterranean herbs and spices in the mashed potatoes and filling. The traditional Peruvian filling is replaced with a savory mixture of ground beef, onions, garlic, and tomatoes, which adds a unique Mediterranean twist to the dish. Additionally, the potatoes are coated in breadcrumbs and lightly fried, giving them a crispy texture that complements the creamy filling. We alse have the original recipe for Papa rellena, so you can check it out.

• 4 large potatoes (about 800g / 1.8 lbs) 4 large potatoes (about 800g / 1.8 lbs)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250g (9 oz) ground beef 250g (9 oz) ground beef
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 45g (Sugars: 4g)
• Protein: 16g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Boil the potatoes until tender. Drain and let them cool slightly before peeling and mashing them.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
4. 4.
   Stir in the diced tomato, dried oregano, dried thyme, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
5. 5.
   Take a portion of mashed potatoes and flatten it in your hand. Place a spoonful of the beef filling in the center and shape the potato around it, forming a ball.
6. 6.
   Roll the stuffed potato in breadcrumbs until fully coated.
7. 7.
   Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the stuffed potatoes until golden brown and crispy on all sides.
8. 8.
   Remove from the oil and drain on a paper towel-lined plate.
9. 9.
   Serve the Balearic-style Stuffed Potatoes hot and enjoy!

Treat your ingredients with care...

• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for the best texture in the mashed potatoes.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish.
• Breadcrumbs — You can use gluten-free breadcrumbs if you follow a gluten-free diet.

Tips & Tricks

• To make the mashed potatoes extra creamy, add a splash of milk or a dollop of sour cream while mashing.
• For a vegetarian version, replace the ground beef with cooked lentils or mushrooms.
• Serve Balearic-style Stuffed Potatoes with a side of fresh salad or roasted vegetables for a complete meal.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.
• Make a larger batch of stuffed potatoes and freeze the extras for a quick and delicious meal later on.

Serving advice

Serve Balearic-style Stuffed Potatoes as a main course accompanied by a fresh salad or roasted vegetables. They can also be served as an appetizer or party snack. Garnish with a sprinkle of fresh herbs, such as parsley or basil, for an extra touch of freshness.

Presentation advice

Arrange the Balearic-style Stuffed Potatoes on a platter, garnished with fresh herbs and a drizzle of olive oil. Serve them alongside a colorful salad or roasted vegetables to create an enticing and visually appealing presentation.