Pan-Fried Stuffed Potatoes (Cuban Papas Rellenas)

Prepare the Filling: In a large skillet over medium-high heat, sauté ground beef with chopped onions and minced garlic until the beef is browned and crumbly (5-7 minutes). Drain off any excess grease. Reduce heat to medium-low, add tomato sauce and white wine. Simmer gently, stirring in chopped olives. Season generously with salt and pepper, adjusting to your preference.

Cook the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until tender (approximately 20 minutes). Drain the potatoes thoroughly and mash until smooth. Allow the mashed potatoes to cool completely.

Prepare the Potato Mixture: Separate the egg yolks from the whites into two separate bowls. Incorporate the egg yolks into the cooled mashed potatoes and mix well. Lightly whisk the egg whites in the other bowl until slightly frothy (about 1 minute).

Assemble the Papas Rellenas: Take about 1/4 cup of the mashed potato mixture and gently form it into a ball. Create a small indentation in the center of the ball, shaping it into a bowl. Fill this indentation with approximately 1 tablespoon of the prepared meat filling. Carefully seal the potato around the filling, reshaping it back into a ball.

Coat and Refrigerate: Dip each potato ball into the whisked egg whites, ensuring it's evenly coated. Then, roll the ball in dry bread crumbs until completely covered. For an extra crispy texture, repeat the egg white and bread crumb coating process. Place the coated potato balls on a tray and refrigerate for a minimum of 4 hours to allow them to firm up.

Fry to Perfection: Pour enough vegetable oil into a skillet or frying pan to reach a depth of about 1/2 inch. Heat the oil to 350°F (175°C).

Fry and Drain: Working in batches to avoid overcrowding, carefully place the chilled potato balls into the hot oil. Fry on each side until golden brown and crispy (2-3 minutes per side), being careful not to overcook. Remove the fried stuffed potatoes and place them on a plate lined with paper towels to drain excess oil. Serve warm and enjoy!