(A) For the filling
1 lb ground meat, pork, or chicken
1 bell pepper
1 small tomato
1 small onion
2 tablespoonfuls olive oil
Salt to taste (keep it down to bring out the taste in the other ingredients)
2 tablespoonfuls pepper-stuffed olives, diced into small pieces
1 teaspoonful capers
Note: Optionally, add one teaspoonful of annato oil (achiote) to the filling to give the filling -and the potato- a reddish color.
Preparation for the filling:
Grind together the pepper, tomato, and onion. Blend into the ground meat thoroughly. Add the olives and caper and blend in.
Pour two tablespoonfuls olive oil into a skillet and heat. Add the ingredients and saute, turning rapidly to cook the meat thoroughly. Simmer covered over low heat for a few minutes for the meat to cook well.
Remove from fire and set aside to allow it to cool off a bit.
(B) For the potato mix
2 lbs potatoes
1 tablespoonful of salt
6 tablespoonfuls of wheat flour
2 medium eggs, beaten
Boil the potatoes in enough water to cover them for about ten minutes or until a fork will pierce them easily. Drain and carefully remove the peels.
Add salt, flour and the beaten eggs. Blend together thoroughly.
To keep the gooey mix away from your manicured fingernails, it's best to wear gloves. Sprinkle some flour on the gloves to keep the mix from sticking to the gloves.
Separate the mix into about 12 parts. Spread out each piece into your gloved palm, forming a half ball. Place about one spoonful of the filling in the center of the "potato ball". Close your fist and continue to shape the ball into a rounded ball (or oval if you prefer).
Fry in a deep fryer or deep skillet in enough oil to cover them for three to five minutes or until they turn golden brown.
Enjoy!
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