2 pounds of Idaho Russet potato
¾ cup of vegetal oil
1 onion cut in cubes
2 fine cut garlics
1 spoon of BATAN sweet pepper
1 spoon of tomato sauce
1 pound of ground beef meat
2 boil eggs cut in little cubes
½ cup of raisins
½ cup of dark olives
2 spoons of fine cut parsley
1 cup of flour
2 shake eggs
First, boil potatoes for 25 minutes more or less on medium heat. Peel it and press with a fork, add salt and black pepper, reserve.
In a pre-heat skillet add oil, brown garlic, onion; come constantly until onion turns transparent. Also add sweet pepper, tomato sauce, el it cooked for 3 minutes. After that incorporate beef meat, salt and black pepper, cover the skillet for 10 minutes more.
Turn off the stove and incorporate eggs, raisins, boneless dark olives, and parsley. With floured hands, take a portion of potato, form a medium ball and press to insert the mix that we previously prepared. Close it and turn into an oval form.
Immerse every fill potato into shake eggs and then fore flour. In another skillet preheat oil and fry fill potatoes for 4 minutes until it forms a crunchy peel. Serve with white rice or any salad.