Vegetarian Causa With Red Peppers

Instructions

1. In a medium pot, cover the diced potatoes with cold water and add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes. Drain and let cool.

2. In a mixing bowl, combine the roasted red peppers, mayonnaise, aji amarillo paste, lime juice, olive oil, salt, and pepper. Mix well to create a smooth filling with a bit of a kick.

3. Once the potatoes have cooled, mash them with a fork or potato masher until smooth and lump-free. Season the mashed potatoes with salt and pepper to taste.

4. To assemble the causa, line a small rectangular dish with plastic wrap, leaving some overhang on the sides for easy removal later. Place half of the mashed potatoes in the bottom of the dish and spread them out evenly to create a base layer.

5. Next, add a layer of the red pepper filling on top of the mashed potatoes, spreading it out evenly to cover the entire surface.

6. Add the remaining mashed potatoes on top of the red pepper filling, smoothing it out with a spatula to create a top layer.

7. Cover the dish with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the causa to set.

8. Once chilled, remove the plastic wrap from the top of the dish and carefully invert the causa onto a serving platter. Gently lift off the remaining plastic wrap.

9. Garnish the Vegetarian Causa With Red Peppers with sliced hard-boiled eggs, black olives, and fresh cilantro leaves for a pop of color and extra flavor.