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April 25, 2024 #Funds #Vegetals.


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90 Minutes


  • 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.
  • 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.