Papas Rellenas

Heat a few tablespoons of oil in a skillet over medium heat and sauté the diced onion and minced garlic until softened and translucent, about 3-4 minutes.

Add the ground meat to the skillet and cook, breaking it apart, until browned and cooked through. Season generously with salt and pepper.

Stir in the chopped black olives and sliced hard-boiled eggs into the meat mixture, then remove the skillet from heat and allow the filling to cool completely.

Season the mashed potatoes with salt and pepper, then divide them into equal portions and flatten each portion into a round disc in the palm of your hand.

Place a spoonful of the cooled meat filling in the center of each potato disc, then carefully fold and mold the potato around the filling to form a smooth, sealed oval or ball shape.

Lightly coat each stuffed potato ball in flour, dip it into the beaten egg, then roll it once more in flour to create an even coating.

Heat oil in a deep pan or fryer to 350°F (175°C) and deep-fry the papas rellenas in batches, turning occasionally, until they are golden brown and crispy on all sides.

Remove the fried papas rellenas with a slotted spoon and drain on paper towels to remove excess oil before serving hot.