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Stuffed Potato
     
 

Brief history of the potato 

The potato is a tuber native to South America which has been cultivated for 8000 years. It is a staple in the diet of the Inca who developed many techniques for preparing and preserving the potato (freezing, drying).

Stuffed potato 

This is a typical dish from La Paz that is usually eaten as a snack. It's usually made with potatoes but it can also be made with rice or fried banana.
The potato, banana or rice is filled with meat, egg and vegetables.

Recipe 

Ingredients 

- 2 teaspoons ground meat (beef)

- 1½ teaspoons minced onion

 - 1 tomato, peeled and diced

- Olives and/or raisins

- Hardboiled egg

- Peas

- Bell pepper

- Salt and oil

- Spices to taste (quilquina, parsley, oregano, cilantro, mint, etc.)

- Black pepper

Pasta 

- 2 teaspoons butter

- 5 large potatoes

- 1 beaten egg

- Pepper to taste

- Oil for frying

Preparation 

- Fry the onions and add ground meat, spices, vegetables, olives and/or raisins.

- Cook potatoes, then mash and mix with butter to make a dry, uniform dough.

- Make one ball of the size of a small fist with the dough, make a hole pushing with two fingers, insert some stuffing and close with some dough. Roll the ball in the beaten egg then fry it.

- Serve with salad and salsa (either peanut or spicy hot)

 
   
   
 

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