Roll with tomato and potato
Tough potatoes has appeared in Asia and Europe not very long ago, it spread widely and some national cuisines can't be imagined without this food.
How to cook roll with tomato and potato
Olive scraper with small holes and strain beforehand boiled potatoes. Break eggs into the pot, add salt, mix it add melted butter, sour cream, pepper, mix it then add the mass of grated potatoes, starch, baking powder and as much flour as there appears flour which will not glue on your hands. Make a ball form the dough, cover it and leave it to rest for 30 minutes. Pour a little olive oil into the pan, fry minced beef a little, add small cut onion, fry for 3-4 minutes, spice with salt and pepper, put on the lid to stew on a low volume fire. At the end add small cut parsley, mix it and turn off the fire. Roll the dough with rolling pin with the thickness of 5-6 sm, spread on it filling, whip a roll, cut pieces with 5 sm of thickness, put on the pan, spread olive paper under the pan, scrape milk on it. Put the pan into the beforehand heated stove under 2000 temperature for 35-40 minutes. During that period anoint the roll for a few times so as it receives nice color. Serve on with salad.