Patatas Rellenas
"Stuffed Potatoes"
From the treasured pages of Cuaderno de Recetas de Cocina de Hortensia Volante
Written by Hortensia Volante
Patatas Rellenas
"Una vez peladas en crudo, se parten en dos y se redondean bien al glon, es decir, se vacian por la parte interior con una cuchara de las de tornear legumbres, hasta dejarlas todo alrededor del grueso de un centimetro. Se rellenan con una farsa hecha con la carne de 4 patatas asadas de antemano, picadas con 2 chalotas, cebolla, perejil, jamon y carne de ternera, todo muy picado, sazonado y rehogado con manteca de cerdo. Una vez rellenas, se colocan en una sarten de saltear, marcando el fondo de tocino, se les añade caldo y se dejan cocer a fuego lento hasta que estén en punto."
English Translation
"Stuffed Potatoes Once peeled raw, they are cut in two and well rounded into a globe shape, that is, they are hollowed out from the inside with a vegetable turning spoon, leaving a wall about a centimeter thick all around. They are filled with a stuffing made from the flesh of 4 previously roasted potatoes, chopped together with 2 shallots, onion, parsley, ham, and beef, all finely chopped, seasoned, and sautéed in pork fat. Once stuffed, they are placed in a sauté pan with the bottom lined with bacon, broth is added, and they are cooked slowly until perfectly done."
Note on the Original Text
The recipe was written in a conversational, direct style, with minimal instructions and an assumption of kitchen knowledge. Quantities were imprecise, relying on the confidence and experience of the cook, and thicknesses or measurements were described in relative terms like 'grueso de un centimetro' (about one centimeter thick). Some spelling and phrasing ('al glon' likely means 'al golón', or 'rounded glon/globe-like') are old-fashioned or regional, and 'farsa' is an old spelling of today’s 'farsa', meaning a meat or vegetable stuffing.
Title
Cuaderno de Recetas de Cocina de Hortensia Volante (1902)
You can also click the book image above to peruse the original tome
Writer
Hortensia Volante
Era
1902
Publisher
Unknown
Background
A charming early 20th-century manuscript brimming with delectable recipes, from croquetas to guiso de caracoles, lending a savory glimpse into the flavors of the era.
Kindly made available by
University of Texas at San Antonio
Patatas Rellenas comes from the 'Cuaderno de Recetas de Cocina,' a Spanish manuscript written in 1902 by Hortensia Volante. This cookbook reflects the early 20th-century Spanish home kitchen, where frugality met creativity. Recipes like this show how common ingredients—potatoes, leftover meat, and pantry seasonings—could be transformed into comforting, elegant dishes. The inclusion of ham, lard, and beef would have made this recipe a celebratory meal for many families at the time, showcasing both Spanish flavors and the adaptability of home cooks.
The original preparation would have used a paring knife and a small spoon or a special curved spoon (sometimes called a 'legume tourner') for hollowing potatoes. Shallots, onion, parsley, ham, and beef were hand-chopped using a sharp kitchen knife and wooden cutting board. Cooking was done in a heavy iron or copper sauté pan, placed over a wood-fired or coal range. Sautéing and simmering occurred over a gentle, steady heat—no modern thermostatic controls here! Slices of bacon or pork fat were likely cut with a cleaver or sharp knife.
Prep Time
30 mins
Cook Time
45 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 8 medium potatoes (7-9 oz each), plus 4 extra for the stuffing
- 2 shallots
- 1 small onion (about 3 1/2 oz)
- 1/3 oz fresh parsley
- 1 3/4 oz cured ham (e.g., jamón serrano or prosciutto)
- 3 1/2 oz minced or finely chopped beef (cooked or raw, preferably leftover roast)
- 1 oz lard or substitute with unsalted butter (2 tbsp)
- 1 3/4 oz bacon or salt pork (for lining the pan)
- 1 1/4 cups beef or chicken stock
- Salt and pepper, to taste
Instructions
- To make Patatas Rellenas (Stuffed Potatoes) following the 1902 instructions, start with medium-sized potatoes (about 8, 7-9 oz each).
- Peel them raw and cut each in half.
- Carefully hollow out each half with a melon baller or a small spoon, leaving about 3/8 inch thickness all around.
- Roast 4 additional potatoes (around 1 3/4 lbs) until fully cooked; when cool, scoop out their flesh and finely chop.
- Finely chop 2 shallots, a small onion (about 3 1/2 oz), a small bunch of fresh parsley (about 1/3 oz), 1 3/4 oz of cured ham, and 3 1/2 oz cooked or raw beef.
- Sauté all together in 2 tbsp (about 1 oz) lard until aromatic and cooked through.
- Fill the prepared raw potato halves with this stuffing and close them if possible.
- In a wide sauté pan lined with slices of bacon (about 1 3/4 oz), arrange the stuffed potatoes.
- Add enough beef or chicken stock (about 1 1/4 cups) to come up halfway.
- Simmer gently, covered, until the potatoes are tender and the flavors have melded, about 40-50 minutes.
Estimated Calories
350 per serving
Cooking Estimates
It takes about 30 minutes to prepare the potatoes, filling, and workspace, and about 45 minutes to cook the stuffed potatoes gently until tender. Each serving contains an estimated 350 calories. This recipe makes 8 servings, as each stuffed potato half is a portion.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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