Name: Vegetarian Causa With Tomatoes And Cilantro
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 large yellow potatoes, peeled and diced; 1 tablespoon olive oil; 1 small red onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; 2 ripe tomatoes, diced; 1/4 cup fresh cilantro, chopped; 1 avocado, sliced (optional, for garnish); Lime wedges, for serving

Instructions

In a medium pot, place the diced potatoes and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes and let them cool slightly.
In a skillet, heat olive oil over medium heat. Add the chopped red onion and cook until translucent, about 5 minutes. Add the minced garlic, ground cumin, paprika, salt, and pepper. Cook for another 2 minutes until fragrant. Remove from heat and let cool.
In a large bowl, mash the cooked potatoes until smooth. Add the cooked onion and spices mixture, then gently fold in the diced tomatoes and chopped cilantro. Adjust seasoning to taste with salt and pepper.
Line a small bowl or ramekin with plastic wrap for easy removal. Spoon a layer of the potato mixture into the bottom of the bowl and press down firmly to compact. Repeat this process with additional layers until you've used all the potato mixture. Cover with plastic wrap and refrigerate for at least 1 hour to set.
To serve, carefully unmold the chilled potato mixture onto a plate. Garnish with sliced avocado, a sprinkle of fresh cilantro, and lime wedges on the side.

Ingredients

Instructions

Nutrition Facts

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