Papa Rellena is a Cuban potato ball filled with picadillo—seasoned ground beef, peppers, onions, and olives—then panko-coated and double-fried at precise temperatures (370°F then 380°F) to achieve a crispy exterior and creamy potato interior.
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Add 2 Tablespoons of Olive Oil into a large pan or pot. Turn to med-high heat and sauté 1 chopped onion until it's soft and translucent. Add the minced Garlic and sauté for 30 seconds, add ⅓ Cup chopped Red Bell Pepper, ⅓ Cup chopped Green Bell Pepper, ⅓ Cup chopped Yellow Bell Pepper and sauté for about 1 minute, stirring constantly.
Add 1 Pound Ground Beef, 1½ Teaspoons Fine Sea Salt, ½ Teaspoon Ground Black Pepper, ½ Teaspoon Spanish Paprika, ¾ Teaspoon Ground Cumin and cook until beef is browned, breaking up the ground beef as you sauté.
Add 1 Tablespoon Tomato Paste, 3 Tablespoons White Wine, 1 Teaspoon White Vinegar and continue to sauté for an additional 5 minutes, then turn the heat to med-low and simmer for about 10 minutes so the liquid evaporates. Turn off the heat and add ¼ Cup Green Sliced Olives and toss to combine. Cover and refrigerate for at least 1 hour or until ready to use.
Add enough water to a large pot so it will be 1 inch above the potatoes, bring it to a boil, add potatoes and cook until tender — a fork or knife inserted in the middle should have no resistance, but potatoes should not be falling apart. (Alternatively, for Instant Pot: pour 1½ Cups of Water into the pot, place potatoes in a steamer basket, seal and cook on High Pressure for 10 minutes, then quick release.)
Drain the potatoes very well. Use a potato ricer to make super smooth mashed potatoes. Sprinkle on 1 Teaspoon of Fine Sea Salt and stir well. Set aside until potatoes cool enough to handle.
Stir up the refrigerated picadillo mixture. Measure out 3 Tablespoons of the mashed potatoes, form into a flat disc shape about 3.5 inches in diameter in the palm of your hand. Place a 2 Teaspoon scoop of picadillo in the center and wrap the potato mixture around the filling. Cup and rotate the potato ball in your hands, compressing slightly, then form into a round ball. Place onto a parchment-lined baking sheet. Continue until potatoes are used up. Refrigerate the potato balls uncovered for 1 hour.
Coat the Potato Balls in All Purpose Flour and dust off the excess, then dip into the whisked egg making sure it's completely coated. Lastly coat with Panko Crumbs. Refrigerate for 15 minutes.
Heat about 3 inches of oil in a large heavy bottom pot to 370°F. Once the oil is at temperature, fry about 4 potato balls at a time for 40 seconds, remove immediately and place on a cooling rack. Wait until the temp returns to 370°F and continue with the rest.
Increase the oil temperature to 380°F and fry the potato balls one more time until golden brown, about 1 minute — do not leave them in too long or they will burst. Let them cool on a rack for a few minutes before serving.
Store fried papa rellena in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes until warmed through and crust recrisps.
potato ricer · thermometer (for frying oil)
Yes. Prepare through step 7 (after panko coating), refrigerate for 15 minutes as directed, then freeze on a parchment-lined tray. Fry directly from frozen; add 10–15 seconds to the first fry at 370°F.
The first fry at 370°F for 40 seconds sets the crust and cooks the interior; the second at 380°F for ~1 minute browns the exterior without bursting the ball.
Yes. Use 1½ cups water in the pot, place potatoes in a steamer basket, seal, and cook on High Pressure for 10 minutes, then quick-release.
Bursting usually means the second fry was too long or the oil was hotter than 380°F. Keep the second fry to ~1 minute and monitor oil temperature closely.
Ground pork or a 50/50 beef–pork mix works well. Avoid poultry, as it may dry out and change the picadillo texture.
