Llapingachos

Ingredients

• 2 pounds of potatoes
• ½ pound of fresh cheese, finely grated
• 2 eggs
• 2 table spoons of butter
• ½ cup of oil
• salt

Preparation Peel the potatoes and cook in water with salt. When very soft, drain the water away and puree. Add the butter and the cheese and mix well. Add the eggs and knead until all the ingredients are well mixed.

Make small tortillas, about 10 to 12 cm wide. Fry each of them in little oil until golden. Serve hot with peanut butter or chili sauce.