POTATO CAKE - CAL PEP RESTAURANT

Ingredients

FOR THE PASTE

• 1 and half kg of potatoes
• 1 cup milk
• 2 tablespoons butter
• Sat

FOR THE FILLING:

• 3 boiled eggs
• 15 anchovy fillets
• 1 small can of red pepper stew
• 1 can tuna in oil
• Stuffed olives

Preparation:

Peel potatoes and boil with salt and little water.

When cooked, drain the water trying to leave a finger (of water) in the pot. Add a glass of milk, two tablespoons of butter and knead it by hand until a paste is compact, soft and fine, similar to a puree.

Spread the paste on a damp cloth, 60 x 60 cm aprox., until you get a very thin layer spread throughout the cloth.

Take the ingredients to make stuffing and cut it all. Put the filling on the edge of the paste where to start wrapping.

Then roll the cake, making it very compact. Serve on a tray. Can accompany the dish with sliced endive, tomato and carrot, or covered with mayonnaise or other sauce. The pie filling can also be fish, meat, vegetables, etc..