Papas Rellenas

Ingredients

• 5 large potatoes
• 1 cup cold roast beef
• 1 tablespoon butter
• 2 tablespoons cooked tomato
• 2 eggs
• 1 tablespoon flour
• 3 olives
• Pepper, salt, cayenne
• Pepper, salt, cayenne
• Pepper, salt, cayenne

Method

1. 1

   Boil the potatoes, pare and cut in halves lengthwise.

2. 2

   Scoop out the inside with a spoon, leaving the potato shell about one-half an inch thick.

3. 3

   Make a 'piccadillo' to stuff them with.

4. 4

   Chop very fine the beef, put it in a spider with the butter and tomato.

5. 5

   Cook till the mixture begins to look dry, add one well-beaten egg, a dust of cayenne, salt and pepper enough for seasoning and three olives finely chopped.

6. 6

   Stuff the potato halves with this mixture.

7. 7

   Beat one egg light, add one tablespoon of flour and in this batter dip the half potatoes.

8. 8

   Fry in boiling lard as you would croquettes.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 36. The excerpt below is the record exactly as published.

PAPAS RELLENAS A Favorite Cuban Dish 5 large potatoes 1 cup cold roast beef 1 tablespoon butter 2 tablespoons cooked tomato 2 eggs 1 tablespoon flour 3 olives Pepper, salt, cayenne

Cook this with the app: pantry check, scaling, and the assistant.