Boil and purée the potatoes. Stir in the beaten egg.
In the oil gently cook the onion and garlic for a few minutes and then add the minced meat. Cook for a few minutes more and then add the tomatoes, chilli pepper, raisins, cumin and olives. Season and move around over a gentle heat until the meat is cooked.
With floured hands take half of the potato purée and form a flat pancake, put the meat mixture onto this and cover with the sliced hard-boiled eggs. Cover with the rest of the potato. Heat a little oil in the bottom of a wide frying pan and slide the pancake into this. Fry on both sides until browned.
In The Potato of Romance and of Reality, 1925, W. E. Stafford says that the pottery found in early Peruvian tombs indicates that a variety of potato was in use about ad 200, if not earlier.
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