Ingredients
- 1 large Idaho (baking) potato (about 1¼ pounds), peeled and cut in half crosswise
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (about 6 ounces), cut into ½-inch dice (about 1¼ cups)
- ½ large red bell pepper, cored, seeded, and cut into ½-inch strips (about 1 cup)
- 2 large cloves garlic, minced
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 plum tomato, cored and diced (about ½ cup)
- Packed ¼ cup chopped fresh cilantro
- Kosher or fine sea salt and freshly ground pepper
- One 8-ounce can Spanish-style tomato sauce
- One 10-ounce package large (about 6-inch) empanada wrappers, defrosted if necessary
How to Make It
- Put the potato halves in a medium saucepan with enough salted cold water to cover and bring to a boil. Adjust the heat so the liquid is at a gentle boil and cook until the potato is tender, about 25 minutes.
- Drain the potato halves and return to the pan off the heat. When they are cool enough to handle, cut them lengthwise into ½-inch slices. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until you can smell the garlic and the pepper is wilted, about 4 minutes. Add the cumin and oregano and cook for a minute or two. Add the diced tomato and the cilantro and season lightly with salt and pepper. Cook until the liquid given up by the tomato is almost evaporated, 3 to 4 minutes. Add the potato and stir gently until coated with the vegetables. It is fine if the potato breaks up a little, but try to keep from mashing it. Add the tomato sauce and 3 tablespoons water, stir gently, and bring to a boil. Taste and season with salt and pepper as necessary. Remove from the heat and let cool completely. The filling can be refrigerated for up to 2 days.
- Using a generous 1/3 cup filling for each, form and cook the empanadas as described below.
