Share this recipe
Calories
Preparation
90 Minutes
Author
InacapIngredients
- 6 units of large potatoes
- 2 cups of coarse sea salt
- 3 tablespoons oil
- 1 unit of medium white onion, diced
- 1 chopped garlic clove
- 3 tablespoons of chopped red bell pepper
- 1 tablespoon chili color
- Dried oregano to taste
- 3 cups of cooked and diced cochayuyo (sea cucumber)
- 1 cup diced sweet potato squash
- 3 cups of cooked and diced cochayuyo (sea cucumber)
- 1 cup cooked peas
- Spinach leaves chopped in thick strips
- Salt to taste.
Instructions
- Step 1 - Roast the potatoes in the oven over medium heat, over coarse salt for 25 minutes until tender. Peel and chop into irregular shapes. Set aside.
- Step 2 - Separately in a pot, sweat the onion with the garlic and paprika. Season with salt, chili and oregano.
- Step 3 - Add the pumpkin and cook over low heat for about 5 minutes or until the pumpkin is soft. It can be hydrated with a little of the cooking broth of the cochayuyo.
- Step 4 - Add the reserved potatoes and the cooked cochayuyo, stir.
- Step 5 - Finally, add the peas and spinach leaves. Cook for two minutes and adjust the seasoning. Serve hot with a fried egg.
