We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    66
  • Pinterest
    22
  • Save
    0
  • WhatsApp
  • Print
    276
  • Email
    138

Vegetable Papas Rellenas

  • Prep 30 min
  • Total 30 min
  • Ingredients 16
  • Servings 8
  • Facebook
    66
  • Pinterest
    22
  • Save
    0
  • WhatsApp
  • Print
    276
  • Email
    138

Ingredients

8
medium potatoes, cooked and peeled
Salt and pepper to taste
2
tablespoons olive oil
1/2
chopped onion
2
minced garlic cloves
1/2
red pepper, chopped
1
zucchini, chopped
1/2
teaspoon yellow pepper paste (or any other pepper)
1
tablespoon vinegar
1
tablespoon tomato paste
1
teaspoon dried oregano
1
can cut green beans
1/2
cup grated Parmesan cheese
1/2
cup vegetable oil
2
eggs
2
cups all-purpose flour

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
498.7
% Daily Value
Total Fat
20.9g
32%
Saturated Fat
3.1g
15%
Cholesterol
51.3mg
17%
Sodium
438.9mg
18%
Total Carbohydrate
66.4g
22%
Dietary Fiber
7.1g
29%
Sugars
4.4g
Protein
12.8g
% Daily Value*:
Vitamin C
101.80%
102%
Calcium
14.40%
14%
Iron
22.30%
22%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

You can also make these papas rellenas with sweet potatoes or cassava, or a combination of these three ingredients.

If you want them to be gluten-free, simply use gluten-free flour, like quinoa flour.

Directions

  • 1 Use a potato press to crush the potatoes until they’re creamy and no lumps remain. Add salt and pepper to taste, and combine well.
  • 2 In a skillet, heat the olive oil over medium heat, and sauté the onion and garlic for 2 minutes.
  • 3 Add the peppers, zucchini, vinegar, tomato paste, oregano, salt and pepper to taste, and continue stirring for another 5 minutes.
  • 4 Add the green beans and Parmesan cheese, stir once and turn off the heat.
  • 5 Place the eggs and flour in two bowls, side by side. Beat the eggs with a fork.
  • 6 Dip your hands in flour, and place 1/3 cup of potatoes in the palm of your hand. Flatten it with your other hand.
  • 7 Place 1/4 cup of vegetable filling in the center of the potato.
  • 8 Cover the filling with another 1/3 cup of potatoes, and start closing it and shaping it into an oval with your hands.
  • 9 Repeat with the rest of the potatoes and filling.
  • 10 In a large skillet, heat the vegetable oil over medium heat. Run each papa rellena through the egg, coating the whole surface, and then through the flour. Fry the potatoes, side by side, turning them over every 30 seconds or 1 minute on each side, until they’re completely golden brown.

Morena Escardo If you want to give your Thanksgiving meal a Latin touch this year, one interesting idea is to replace the traditional mashed or sweet potatoes with papas rellenas (stuffed potatoes) like these.

Rate and Comment

Morena Escardo Morena Escardo
October 31, 2014

Morena Escardo If you want to give your Thanksgiving meal a Latin touch this year, one interesting idea is to replace the traditional mashed or sweet potatoes with papas rellenas (stuffed potatoes) like these.