Cochabamba Silpancho

Start by filling a large saucepan with 4 cups of water and rice, then place it over high heat to bring the mixture to a rolling boil. Once boiling, decrease the heat to a medium-low setting and cover the saucepan with a lid. Continue cooking until the rice is tender and all the liquid has been absorbed, taking around 20 to 25 minutes.

Next, place a large number of potatoes into another pot and cover them with salted water - make sure the water level is above the potatoes. Bring the mixture to a boil, then reduce the heat to a medium-low setting and let it simmer until the potatoes are tender. This should take around 20 minutes, at which point you can drain the water and let the potatoes cool until they're easy to handle - about 5 minutes. Slice the cooled potatoes into thin pieces, roughly half an inch in size.

In a deep skillet with about 1/4 cup of vegetable oil, cook the sliced potatoes in batches until they're golden brown. This should take around 2 minutes per side, at which point you can remove the potatoes from the skillet and drain them on some paper towels.

In another shallow bowl, pour in about 1/4 cup of bread crumbs. Take your beef and sprinkle it with salt, then press the meat into the bread crumbs until it's evenly coated.

Heat up another 1/4 cup of vegetable oil in the same deep skillet. Cook your beef in batches until it's browned, about 1 1/2 minutes per side. Remove the beef from the skillet and drain it on some paper towels.

In a large nonstick skillet, heat up over medium heat. Crack in your eggs and cook until they're set, about 5 minutes.

In a bowl, combine some chopped onions, tomatoes, chile peppers, and olive oil. Season the mixture with salt to taste.

To assemble your dish, start by layering some rice on a serving plate. Add slices of potatoes, then pieces of beef, and finally some cooked eggs. Top your dish with the onion and tomato mixture you prepared earlier.