Papa Rellena

1. Cook the potatoes with their skin in a large pot of boiling salted water for about 30 to 40 minutes.
2. Peel the potatoes while still hot, and mash them immediately. Add 1½ tablespoon of flour and mix well with your hands. Set aside.

Stuffing

1. Heat 2 tablespoons of oil on medium heat in a Dutch oven. Sauté the onions for a minute and then add the garlic. Sauté over low heat for 1 minute.
2. Stir in tomatoes, cumin, ground chili pepper and oregano and cook gently over medium heat for 3 minutes, stirring regularly.
3. Add ground meat and cook covered on low to medium heat for 15 minutes, stirring occasionally.
4. Finally add the eggs, raisins and olives and simmer over low to medium heat, covered for 10 minutes, stirring regularly.

Shaping

1. Dust the palm of your hands with flour. Take 1 to 2 tablespoons of mashed potato and form a ball within the palms of your hands. Flatten this ball and form the shape of a circle.
2. In the center of the flattened potato dough, place a teaspoon of stuffing. Enclose the stuffing and give an oval or torpedo shape. If it is difficult to close the papa rellena, add some mashed potato evenly on all sides to help close it.
3. Repeat the process until all the ingredients are used.
4. Heat a large pot with vegetable oil.
5. Gently roll each papa rellena in the flour and then in the beaten eggs. Fry for a few minutes on all sides until golden.
6. Serve hot, warm or cold.