Boil potatoes until fully cooked. Drain.
Mash potatoes (do not add any liquid or oil!) and let cool. Grab a handful of mashed potatoes, split the handful in half, making a little bowl out of each half.
Stuff the indentation in each half with the ground beef (picadillo). Bring the two halves together and smooth to make a round ball, about the size of an overstuffed golf ball.
Mix the oregano, salt & pepper into the bread crumbs. Dip the ball into the beaten egg, then roll in the flour until lightly covered. Dip the ball in the egg again and roll in the bread crumbs to coat thoroughly.
Important: Refrigerate the balls for two hours before proceeding to the next step.
Use a frying pan with enough oil to cover half the ball at a time or better yet, a deep fryer.
Heat oil to the frying stage and drop each papa rellena into the hot oil. Let it cook for about two minutes or until golden brown. Turn the balls and cook the other half in the same way.
If you have a deep fat fryer, place a single layer of papas rellenas in the basket and cook for about 3 minutes, or until golden brown. Be careful not to overcook. Deep frying works best if the rellenas are very cold.
4 large potatoes, peeled and boiled
2 eggs beaten
1 cup dry bread crumbs
1 tbsp dried oregano
Salt and pepper to taste
1 lb. picadillo (see recipe below)
Flour (enough to roll the papas rellenas in)
For the "Picadillo"
2 lbs. groung lean boneless beef
4 tbsp olive oil
1 cup onions, finely chopped
1 tbsp garlic, minced
2 large green peppers, finely chopped
1 tsp oregano
2 tsp salt
Freshly ground pepper to taste
4 bay leaves
6 medium-size firm ripe tomatoes, peeled, seeded, and finely chopped
1/2 tsp ground cumin
1/2 cup small pimento-stuffed green olives chopped
1 tbsp white vinegar
2 tsp Worcestershire sauce
1/4 cup burgundy wine or dry cooking sherry