Peruvian Causa Rellena (Layered Potato Dish)
Causa Rellena is a dish that immediately catches the eye before it ever touches the palate. Bright, colourful, and elegantly layered, it reflects Peru’s bold
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at delishglobe.com.
Cooking tools:
- Cake ring
- Potato masher
- Citrus press
- Peeler
- Chef's knife
- Paring knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Spoon
- Spatula
- Measuring spoon
- Baking dish
- Plastic wrap
- Stove
- Refrigerator
Ingredients
- 1.2 kg yellow potatoes (Yukon Gold or Peruvian yellow potatoes)
- 3 tbsp ají amarillo paste (Peruvian yellow chilli paste)
- 3 tbsp lime juice (freshly squeezed)
- 3 tbsp vegetable oil
- Salt (to taste)
- 300 g cooked and shredded chicken breast or canned tuna (drained)
- 6 tbsp mayonnaise
- 1 small red onion (finely chopped)
- 1 avocado (sliced)
- Salt
- pepper
- 2 hard-boiled eggs (sliced)
- Black olives (Peruvian botija or Kalamata, halved)
- Fresh coriander leaves (optional)
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