This time I will talk a little about a distinctly Creole and delicious dish, stuffed potato. And I thought of posting about it in honor of my friend Giselda, who is a fan of Brazilian cuisine Peru. I will start saying it's a pretty simple recipe, which in truth, their preparation is nothing great, but the taste is our inner gods rise (pardon the comparison, but to write and I'm salivating!). The image above shows how it is finally served, but the process to reach this final is a bit tedious. 
The stuffed potato is a potato dough cooked and pressed to be filled with ground beef. The landfill also has raisins, olives and boiled egg in there that taste so palatable. 
Many times I've prepared here at home, but unfortunately it was not easy because in this city are very few varieties of potatoes, and they are not exactly the best to make a stuffed potato, let's say I had to have a lot of patience not to give up still brewing.
share my recipe with you, but I prepare the calculation do not know exactly why the numbers. I put in Portuguese:
Ingredients 8 large potatoes cooked
(Sweet big cozidas)
1 medium onion (Cebola média)
1 / 2 k ground beef (meat MOID)
3 boiled eggs (Ovos cozidos)
Olives and raisins to taste (Azeitonas and passes)
Parsley (Salsa)
1 raw egg (Ovo cru)
flour (Farinha)
Salt and pepper to taste.
Frying oil (Oil for frying) Preparation
Crimp the cooked potatoes, then put a little salt, stir and set aside. Pique
diced onion, olives and eggs.
In a skillet, place the oil to heat and then the onion, when transparent, place the meat, salt and pepper, when cooked add the eggs, olives and raisins, mix. If you like also place the parsley. Start
taking, with floured hands, pressing a portion of potatoes, flatten it (like an omelette) in his own hand and put a bit of meat filling, carefully then joining the ends begin to form a ball, you can get longer side (see first photo). Skip it if you want to flour and beaten egg.
To fry the potatoes, heat the oil over medium heat then place the potatoes and brown them very carefully, turning.
Serve with rice and onion sauce and enjoy! Portuguese
Amass as gowns, um pouce place of salt and set aside.
Cebola Court, as azeitonas e os ovos em quadrinhos. Numa
frigideira, esquentador oil, fry a Ficar tied Cebola transparent, add to meat you add até logo cozinha ovos, azeitonas and pass, Mistura. Prune place aussi salsa. Make
bolinos picking potatoes by hand flour, alísela on his hand, put a bit of meat filling, then start to close the ends by pressing them to form a cake that has to stretch the sides (note the first photo ). Pass them through the meal and if you want the raw scrambled egg.
Fry in oil until they are golden middle. Serve with rice and "salsa" of onions (made with sliced \u200b\u200bonion, lemon, salt, oil and rocoto).
share my recipe with you, but I prepare the calculation do not know exactly why the numbers. I put in Portuguese:
Ingredients 8 large potatoes cooked
(Sweet big cozidas)
1 medium onion (Cebola média)
1 / 2 k ground beef (meat MOID)
3 boiled eggs (Ovos cozidos)
Olives and raisins to taste (Azeitonas and passes)
Parsley (Salsa)
1 raw egg (Ovo cru)
flour (Farinha)
Salt and pepper to taste.
Frying oil (Oil for frying) Preparation
Crimp the cooked potatoes, then put a little salt, stir and set aside. Pique
diced onion, olives and eggs.
In a skillet, place the oil to heat and then the onion, when transparent, place the meat, salt and pepper, when cooked add the eggs, olives and raisins, mix. If you like also place the parsley. Start
taking, with floured hands, pressing a portion of potatoes, flatten it (like an omelette) in his own hand and put a bit of meat filling, carefully then joining the ends begin to form a ball, you can get longer side (see first photo). Skip it if you want to flour and beaten egg.
To fry the potatoes, heat the oil over medium heat then place the potatoes and brown them very carefully, turning.
Serve with rice and onion sauce and enjoy! Portuguese
Cebola Court, as azeitonas e os ovos em quadrinhos. Numa
frigideira, esquentador oil, fry a Ficar tied Cebola transparent, add to meat you add até logo cozinha ovos, azeitonas and pass, Mistura. Prune place aussi salsa. Make
bolinos picking potatoes by hand flour, alísela on his hand, put a bit of meat filling, then start to close the ends by pressing them to form a cake that has to stretch the sides (note the first photo ). Pass them through the meal and if you want the raw scrambled egg.
Fry in oil until they are golden middle. Serve with rice and "salsa" of onions (made with sliced \u200b\u200bonion, lemon, salt, oil and rocoto).
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