Peruvian Potato Pie

High up in the Andes Mountains in Peru, they make a potato pie featuring layers of mashed potatoes, tomatoes and cheese with a golden egg topping.  I just think it's a unique way to serve mashed potatoes!


3 large potatoes (about 2 pound's worth), peeled and chunked

1 teaspoon salt

1 large onion, chopped

2 large tomatoes, halved, seeded, squeezed and chopped

3 cloves garlic, minced

1/2 pound Cheddar cheese, grated

2 eggs, separated

2 tablespoons heavy cream


      The Recipe

Preheat oven to 350 degrees (not convection).  Boil potatoes until tender, drain, add salt and mash by hand.

Meanwhile, in a medium skillet, saute onion in olive oil until tender.  Add tomatoes and garlic and cook until tomatoes break down and most of the liquid is gone.

In a buttered casserole dish, place half the potatoes, half the tomato mixture and half the Cheddar cheese.  Repeat.  Mix egg yolks with cream.  In a separate bowl, beat egg whites with electric mixer until soft peaks form.  Fold in egg yolk mixture.  Spoon evenly on top of casserole.  Bake 45 - 55 minutes, or until egg topping is nicely browned.  Serves 8.



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