Potato gypsy arm

4

Half

2h

Gypsy arm with potato is a classic dish in our gastronomy. Evidently it is a variation of the renowned dessert ''gypsy arm'', although its main difference is that the ''potato gypsy arm'' is a salty dish. This dish is special for holiday times, and it is chosen to make it mainly because it is quick and easy to prepare, it takes approximately 2 hours. Plus, it doesn't require hard-to-find ingredients. Keep reading and discover all the details for its preparation

POTATO GYPSY ARM

Ingredients

• 800 ml water
• 250 g potato flakes
• 2 eggs
• 5 piquillo peppers
• 1 bud
• pitted green olives
• 2 cans of tuna
• mayonnaise
• salt

Preparation (2 hours approx.): 1. For hard-boiled eggs: boil two eggs for about 10 minutes. After this time, cover the eggs with cold water and let them cool. 2. Boil 800 ml of water with a little salt. Turn off the heat and add the potato flakes. Stir well until you obtain a creamy and consistent puree. 3. Chop the piquillo peppers, the heart, the olives and a hard-boiled egg. Add 2 cans of well-drained tuna and two tablespoons of mayonnaise. Mix well and reserve. 4. Place a piece of plastic wrap about 50 cm long on top of a kitchen towel. This will make it easier to roll up the gypsy arm. 5. Place the mashed potato on top of the plastic wrap and, with the help of a spatula, shape it into a rectangle. It should measure approximately 40 cm long and 30 cm wide. 6. Put the filling in the center of the mashed potato rectangle, leaving the bottom and top edge without filling. 7. With the help of the kitchen towel and plastic wrap, roll up the arm carefully. Starting by lifting the bottom edge. 8. As the arm is rolled, the plastic wrap covers it so that the gypsy arm will be wrapped like candy. Place the arm with the gasket at the bottom and put in the refrigerator for an hour and a half. 9. Once it has cooled, carefully remove the plastic wrap and decorate the gypsy arm with a grated hard-boiled egg, olives and pepper. Enjoy!