Potato tortoni

INGREDIENTS

• eggs – 4-5 PCs.
• salt
• flour – 500 g
• oil for deep frying
• butter – 125 g

For the filling:

• grated Swiss cheese – 100 g
• onion large – 1 EA.
• sour cream – 2 tbsp
• salt – to taste
• potatoes – 750 g
• vegetable oil – 1 tbsp

STEP-BY-STEP RECIPE

Step 1

Peel the potatoes and cook in boiling salted water until tender. Drain the water.

Step 2

Potatoes to dry out for a couple, closing the lid, then with the pestle to mash into a puree.

Step 3

Onions clean, chop and fry in hot oil, 6 min. Add puree to onions along with butter, grated cheese, sour cream, salt and pepper. Mix well.

Step 4

Sift the flour with a pinch of salt. Add butter, eggs and knead the dough. Knead at least 10 min. Divide the dough into 2 parts and roll out each into a thin layer.
Spread in a single layer in 1 tsp of the stuffing at a distance of 2 cm to Cover with the second layer.

Step 5

Cut the dough into squares approximately 4 x 4 cm to Press the edges of tursonov with wet hands.

Step 6

In a saucepan, heat the oil. Portions to put tortoni and cook for 6 minutes each. Spread on paper towels to glass the excess oil.

For the record
Tortoni – a favorite dish of residents of Upper Provence. It is served as an appetizer or as a complement to the main dish. And most of them just eat, washed down with tart red wine. Filling tursonov may be different – spinach, herbs, pumpkins, meat. There is a sweet version of this dish tortoni with plums, apples, jam.