Boil the potatoes until they soften.
Place them in a bowl and break them into bits with a fork.
Do not mush them, but only break them.
Add salt, pepper, olive oil, parsley (minced), basil (minced), and cheese. Stir.
Add the egg yolks and stir.
Lay two pastry sheets and spread the stuffing over them in a long strip, add the grated cheese, fold and sprinkle a little water at the edges to help them seal well.
Fold into a roll.
Fry the pie over low heat for 12 min. Once it turns golden brown, turn it over and fry the other side.
Place the pie in a baking pan laid with a baking sheet, to absorb the excess oil.
Serve.