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Tunisian Potato Breiks with Olives and Capers

2 1/2 pounds russet potatoes, scrubbed and quartered
1 teaspoon salt
1/4 cup olive oil
1/2 small onion, finely diced
2 tablespoons capers, drained
10 green or black olives, pitted and chopped
10 fresh flat-leaf parsley sprigs, minced
1 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
14 7-inch-square Chinese egg roll skins
vegetable oil for frying
lemon wedges for garnish

Place the potatoes in a large saucepan filled with cold water to
cover. Add the salt and cook, partially covered, for 25 to 30
minutes, or until a knife pierces a potato easily. Drain, reserving
1 cup of the cooking liquid, and let the potatoes cool. Peel them
and return them to the pot. Using a masher or a ricer, mash the
potatoes until smooth. Add enough of the reserved cooking liquid
to obtain a thick puree. Stir in the olive oil, onion, capers,
olives, parsley, pepper flakes, and black pepper until well blended.
Line a baking sheet with paper towels. Set aside. Separate the egg
roll skins and place them on a clean surface. Place 1/4 cup of the
potato mixture in the center of each egg roll skin. Fold over to
make a triangular-shaped turnover. Seal the edges with water.

Into a medium skillet, pour oil to a depth of 1/2 inch. Heat it
over medium heat to 325 F, or until a piece of egg roll skin
sizzles slowly when added. (If the oil is too hot, the dough will
cook before the filling is heated through.) Carefully set one breik
at a time in the oil. Fry until golden brown, 2 to 3 minutes on
each side. Drain well on paper towels. Serve immediately with lemon
wedges. Repeat to cook the remaining turnovers.

Makes 14 breiks; serves 14 as a first course, 7 as an entree.


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