Mashed potatoes: peel and cut the potatoes into small pieces. Put the potatoes in a saucepan with water and 1 teaspoon of salt and cook until the potatoes are soft. Drain the potatoes and mash until creamy. Taste for salt and add to taste. Reserve.
Beef filling: In a large skillet, put 2 tablespoons of oil and heat over medium heat. Sauté the onion, garlic, and parsley until translucent. Add the meat and cook for 2 minutes. Add the chopped carrot, peas, salt, pepper, oregano, yellow chili pepper (if using), and 1 cup of water. Let cook for 10 minutes or until the water evaporates.
How to assemble stuffed potatoes: Divide mashed potato into 12 equal portions (so you don't put more in one and then don't have enough for the rest).
Divide each portion in two. Press 1 portion in your hand (about half a centimeter thick/1/4 inch) trying to make a circle. Put 2 tablespoons of the filling in the middle, a slice of hard-boiled egg, and 1 olive. Use the other portion of mashed potatoes to cover it.
Turn the potato ball with your hand to give it a round shape. Place it on a plate or tray, and follow the same steps with the rest of the ingredients.
Batter: In a medium bowl, add flour, salt, eggs, and water and mix well with a spoon.
How to fry: In a medium saucepan (9 centimeters high - almost 4 inches and 18 centimeters - 7-1/2 inches in circumference) heat the oil over high heat for about 4 minutes before frying.
Dip 1 stuffed potato in the batter (easier to do by hand) until it is completely covered, and very carefully put it in the hot oil. Fry for 3 to 4 minutes, or until golden brown.
Scoop it out with a slotted spoon and place it on paper towels. Serve.
Tomato and onion salad: mix all the ingredients and let it rest for 10 minutes before serving.
Cabbage and carrot salad: mix all ingredients and serve.