Well, I promised a recipe for these, and while it’s not the recipe that Christine learned, it is still a home-made recipe. This comes from Concinando con Carmen, a collection of Peruvian recipes sold by the Cuzco branch of South American Explorers and provided by their resident chef who does their awesome food nights. It makes eight servings.
1.5 kg white potatoes
Pinch of pepper
1 tbsp of salt
1/4 c oil (for browning)
3 tbsp oil for filling
1/2 c chopped onions
1 c peeled and chopped tomatoes
Pinch of cumin and salt to taste
4 cloves garlic
1/4 c grated cheese
1/4 c olives
1. Boil the potatoes. Once they are cooked, peel them and mash them in a bowl. Add an egg, salt and pepper and mix well with a fork.
2. Put the 3 tbsp of oil into a pan and fry the onions, garlic, cumin, and salt. Add the tomatoes and cook for 2-3 minutes. Remove from heat and add the olives and cheese.
3. Fill the potatoes and cover them in flour. To fry them, heat the oil and fry the potatoes until they are golden.
4. Serve with rice or salad.