Wash potatoes. Cook in a pot with water and salt. Once cooked, remove and peel. Mash potatoes and let cool. Mix with a fresh egg, salt and pepper until smooth.
To prepare the filling, put 2 tablespoons of oil in a pot or medium saucepan. Brown the onions and add the garlic. Add ground beef and chopped tomato. Cook for 5 minutes and add parsley, cilantro, chopped olives, 3 chopped boiled eggs and raisins. Season with salt, pepper and paprika.
With floured hands take a portion of potatoes (about ½ cup) and put it in the palm of your hand, flattening. Place in center a portion of meat filling (1 tablespoon) then fold and press the edges to create an oval shape. Lightly dust the potato with flour and set aside.
Heat 4 tablespoons oil in a skillet. Brown the potatoes, turning carefully. Serve with rice.