Potato and bottarga pies

4 medium-sized potatoes
Bottarga cut into thick slices
Mint
Bread crumbs
Olive oil
Salt
5 eggs

After having boiled the potatoes and having cut into chunks, beat the egg with a bit of salt and add. If the mixture is to liquid, add a bit of bread crumbs. Once it has thickened, add the slices of bottarga and a couple of fresh mint leaves. Deep fry in hot olive oil and serve cold.