Instructions

1. Peel the potatoes and boil them in salted water until tender, about 20 minutes. Drain and mash them until smooth. Set aside to cool.
2. In a skillet over medium heat, add a drizzle of oil and sauté the chopped onion until translucent. Add the minced garlic and cook for an additional minute.
3. Add the ground beef to the skillet and cook, breaking it apart with a spoon until browned. Season with cumin, paprika, salt, and black pepper.
4. Stir in the chopped green olives and hard-boiled eggs, mixing everything well. Remove from heat and let the filling cool.
5. Take a portion of mashed potato (about 1/4 cup) and flatten it in your palm. Place a spoonful of the beef filling in the center and fold the potato over it, shaping it into a ball or oval. Repeat with the remaining ingredients.
6. Dip each filled potato in the beaten egg, allowing excess to drip off, then roll in bread crumbs to coat evenly.
7. In a large frying pan, heat the vegetable oil over medium-high heat. Fry the stuffed potatoes in batches until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.
8. Serve hot with your favorite dipping sauce or salsa.