The Cusco-style Potato Pie is a delicious traditional recipe from the region, combining potatoes, Serrano fresh cheese, and rocoto peppers in a baked casserole.
With sliced boiled white potatoes, Serrano fresh cheese, eggs, and a touch of spice from rocoto peppers, this pie is a true delight of Peruvian cuisine.
Perfect for sharing with family or friends, its creamy texture and robust flavors make it an essential dish on any table.
Potato Pie
Ingredients
1 kilogram of Boiled white potatoes
300 grams of Serrano fresh cheese slices
6 Eggs
1 ¾ cup of Evaporated milk
5 tablespoons of Grated Parmesan cheese
6 Rocoto peppers
¼ cup of Vinegar
Oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this delicious potato and rocoto pie, start by cutting the 6 rocoto peppers, removing the seeds and veins, and cooking them in water with vinegar, repeating this process several times.
Step 2 : Then, grease a baking dish and place half of the potatoes and Serrano cheese in it.
Step 3 : Cover with the remaining potatoes.
Step 4 : Mix the 3 eggs with milk, salt, pepper, Parmesan cheese, and pour this mixture over the potatoes in the dish.
Step 5 : Fill the rocotos with fresh cheese and place them on top of the potatoes in the mold.
Step 6 : In another bowl, beat the egg whites until stiff, add the yolks, season to taste, and cover the pie with this mixture.
Step 7 : Drizzle a little oil and bake at 350°C until the pie is set.
Step 8 : Finally, serve hot.
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