Frecacha

Boil the potatoes with their skins on, which you will remove after letting them cool.

Peel and slice the onions, then sauté them in a pan with the butter; when they are golden, mix in the finely chopped garlic. Add the meat and the cold potatoes, both cut into thin slices. Mix well.

Season with nutmeg, cinnamon, salt and pepper, stir and pour in the broth. Cover and let cook for about half an hour over low heat, so that everything blends together.

When the broth has been completely absorbed, remove the lid and let it brown well, so that a crispy crust forms. Serve immediately.