Colombian Turmada Potatoes Papa Turmada Food

COLOMBIAN STYLE STUFFED POTATOES (PAPAS RELLENAS COLOMBIANAS)

Steps:

• Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.
• Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes.
• Drain the potatoes and mash with a fork or masher and set aside.
• Prepare the filling, in a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 - 15 minutes. Set aside to cool.
• In a medium bowl place all the batter ingredients and whisk until smooth and set aside.
• Divide the potato mash into 10 equal sized portions, about 1/3 cup each, and form each portion into a ball by rolling between the palms of your hands. Flatten into patties and place 1 ½ tablespoons of the filling in the center of each one. Shape the potato mixture with the filling into balls to enclose the filling completely.
• Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.
• Dip the stuffed potato into the batter and carefully place them in the hot oil and fry for about 4 minutes or until golden, turning over halfway through. Remove the potatoes from the oil using a slotted spoon and drain in a plate with paper towels. Transfer to a serving plate and serve with Ají.

COLOMBIAN TURMADA POTATOES (PAPA TURMADA)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Heat the vegetable oil in a large skillet over medium heat; cook the sausage in the hot oil for 5 minutes. Add the white onions and green onions; cook another 5 minutes. Stir in the tomato, cumin, and thyme. Season with salt and pepper. Reduce heat to low and simmer 10 minutes.
• Place the bread cubes in a bowl; pour the milk over the bread making sure to wet each piece.
• Arrange about half of the potato slices into the bottom of the prepared dish. Spread the sausage mixture over the potatoes. Top with succeeding layers of the sliced eggs, about half of the moistened bread, the mozzarella cheese, the remaining potato slices, the remaining moistened bread, and finally the Parmesan cheese.
• Bake in the preheated oven until heated completely, about 30 minutes.

BOILED POTATOES COLOMBIAN STYLE (PAPAS CHORREADAS)

Steps:

• Peel potatoes leaving some skin on for color. Cut any large potatoes in half. Boil about 20 minutes until tender.
• Finely chop onions, cilantro and tomato. Stir fry in a little oil until they are mixed well and softened.
• Add milk, cheese and salt to taste. Simmer on low until it thickens.
• Serve potatoes with the sauce poured over top.

COLOMBIAN TURMADA POTATOES (PAPA TURMADA)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Heat the vegetable oil in a large skillet over medium heat; cook the sausage in the hot oil for 5 minutes. Add the white onions and green onions; cook another 5 minutes. Stir in the tomato, cumin, and thyme. Season with salt and pepper. Reduce heat to low and simmer 10 minutes.
• Place the bread cubes in a bowl; pour the milk over the bread making sure to wet each piece.
• Arrange about half of the potato slices into the bottom of the prepared dish. Spread the sausage mixture over the potatoes. Top with succeeding layers of the sliced eggs, about half of the moistened bread, the mozzarella cheese, the remaining potato slices, the remaining moistened bread, and finally the Parmesan cheese.
• Bake in the preheated oven until heated completely, about 30 minutes.

COLOMBIAN TURMADA POTATOES (PAPA TURMADA)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Heat the vegetable oil in a large skillet over medium heat; cook the sausage in the hot oil for 5 minutes. Add the white onions and green onions; cook another 5 minutes. Stir in the tomato, cumin, and thyme. Season with salt and pepper. Reduce heat to low and simmer 10 minutes.
• Place the bread cubes in a bowl; pour the milk over the bread making sure to wet each piece.
• Arrange about half of the potato slices into the bottom of the prepared dish. Spread the sausage mixture over the potatoes. Top with succeeding layers of the sliced eggs, about half of the moistened bread, the mozzarella cheese, the remaining potato slices, the remaining moistened bread, and finally the Parmesan cheese.
• Bake in the preheated oven until heated completely, about 30 minutes.

COLOMBIAN TURMADA POTATOES (PAPA TURMADA)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Heat the vegetable oil in a large skillet over medium heat; cook the sausage in the hot oil for 5 minutes. Add the white onions and green onions; cook another 5 minutes. Stir in the tomato, cumin, and thyme. Season with salt and pepper. Reduce heat to low and simmer 10 minutes.
• Place the bread cubes in a bowl; pour the milk over the bread making sure to wet each piece.
• Arrange about half of the potato slices into the bottom of the prepared dish. Spread the sausage mixture over the potatoes. Top with succeeding layers of the sliced eggs, about half of the moistened bread, the mozzarella cheese, the remaining potato slices, the remaining moistened bread, and finally the Parmesan cheese.
• Bake in the preheated oven until heated completely, about 30 minutes.

PAPAS CHORREADAS (COLOMBIA, SOUTH AMERICA)

Steps:

• Saute onion in oil until soft, about 10 minutes.
• Add tomatoes, salt and pepper. Saute 5 minutes.
• Stir in cream & cheese until cheese begins to melt.
• Arrange potatoes on serving platter and top with sauce.
• Enjoy!
• Serves 6.

COLOMBIAN TURMADA POTATOES (PAPA TURMADA)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Heat the vegetable oil in a large skillet over medium heat; cook the sausage in the hot oil for 5 minutes. Add the white onions and green onions; cook another 5 minutes. Stir in the tomato, cumin, and thyme. Season with salt and pepper. Reduce heat to low and simmer 10 minutes.
• Place the bread cubes in a bowl; pour the milk over the bread making sure to wet each piece.
• Arrange about half of the potato slices into the bottom of the prepared dish. Spread the sausage mixture over the potatoes. Top with succeeding layers of the sliced eggs, about half of the moistened bread, the mozzarella cheese, the remaining potato slices, the remaining moistened bread, and finally the Parmesan cheese.
• Bake in the preheated oven until heated completely, about 30 minutes.

STUFFED POTATOES - PAPAS RELLENAS, COLOMBIA

Steps:

• 1) Boil the whole potatoes in a pot filled with enough water to completely cover the potatoes. About 30 to 45 minutes.
• 2) Once the potatoes are cooked, take them out of the pot and set them aside on a plate to cool for about one hour.
• 3) While the potatoes are cooling, chop the green onions and tomato into small chunks and saute these in the butter (or olive oil) adding the garlic, cumin, 1 teaspoon of salt and pepper. We call this the "Hogao".
• 4) Cook the hamburger meat in a frying pan with a couple of tablespoons of vegetable oil until it is no longer pink. Do not overcook. While the meat is cooking, add the corn starch, the remaining salt and more cumin if you wish. Make sure that the meat turns out crumbly with no large chunks.
• 5) Thoroughly mix the "hogao" and cooked hamburger meat in a bowl and set aside to cool.
• 6) Cut the potatoes in half. Now we come to the tricky part. In other countries, they mash the potatoes and simply make round balls out of them. We do it the hard way in Colombia. Take each potato half and scoop the middle of it out with a spoon so that you end up with a small "potato bowl". Be careful not too scoop too much out as you may accidentally go through the skin and the potato may fall apart on you.
• 7) Now, take the scooped out potato "meat" and cut through it with a sharp knife. Don't use a fork because it may turn into "mashed potatoes" and the texture will be much better the coarser it is.
• 8) Place the potato "meat" in the bowl with the hamburger and hogao and mix thoroughly, making sure that there are no really large chunks of potato in the mixture.
• 9) Add the cooked rice to the mixture and mix thoroughly once more.
• 10) With your fingers, take some of the meat/rice mixture and fill the middle of the potato bowls with enough mixture to form a dome. In other words, shape the mixture so that it now looks like you have a whole potato again.
• 11) Heat your oil to frying temperature.
• 12) Beat together the large eggs, milk and the flour until smooth. (I add a little salt, pepper and cumin to my batter but it is up to your taste).
• 13) Roll each stuffed potato in the batter until well covered and drop into the hot oil using a slotted spoon. Cook until golden on one side, roll over and cook the other side.
• 14) Remove potatoes from the oil and drain on a plate or platter lined with a thick layer of paper towels on the bottom.
• 15) Enjoy! I like to use squeezed lemon or a mild salsa on my papas rellenas but they are delicious just by themselves.
• Hint: Sometimes, as you deep-fry the potatoes, you may notice that the batter may slide off leaving a blank spot on your potato. What I do, is that I use a teaspoon to pour some of the raw batter over the spot, carefully "slosh" some of the hot oil over it with the slotted spoon to set the batter and roll it over once more to cook the spot.