Tunisian Brik with Tuna and Egg

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1. 1Step 1: Peel and cut the potatoes into thin slices or cubes, then cover them with water in a saucepan.
2. 2Step 2: Cook over medium heat for about twenty minutes, or until they are very tender.
3. 3Step 3: Drain the potatoes, then mash them with a little salt, pepper, and a drizzle of olive oil.
4. 4Step 4: Drain the tuna and flake it on a plate.
5. 5Step 5: Place a brick sheet on the work surface, smooth side down, and leave the other sheets in their packaging to prevent them from drying out.
6. 6Step 6: Slightly fold the 4 rounded sides to form a square. Stick the edges with a little egg yolk to hold them in place, then brush the edges with egg yolk so you can stick them together later to form the triangle.
7. 7Step 7: Place a small amount of mashed potatoes in the center of this square in a circle. Add some flaked tuna, parsley, and a few capers.
8. 8Step 8: Break an egg in the center, then add grated cheese on top.
9. 9Step 9: Fold the square into a triangle to enclose the filling, making sure to seal the edges well to prevent the filling from escaping during cooking.
10. 10Step 10: Heat the oil in a large frying pan over medium heat.
11. 11Step 11: Lift the triangle by the side folded upwards, to prevent the egg from escaping, and place it flat in the oil. Press the opening with a fork to keep it closed until it seals.
12. 12Step 12: Fry the briks on both sides until they are golden brown and crispy.
13. 13Step 13: Note: Cook on high heat to brown them quickly if you want to keep the egg runny, or on medium heat to extend the cooking time and get a more cooked egg.
14. 14Step 14: Drain on a rack to remove excess oil and continue cooking the other prepared briks as you go.
15. 15Step 15: Serve the Tunisian bricks hot, accompanied by lemon wedges to add a touch of freshness.