Have you tried one of the most delicious Arequipa dishes? The pastel de papa (potato pie) is extremely simple to prepare and has different versions around the world. Learn here about them!
Anyone who has heard of rocoto relleno (stuffed hot pepper) must know about the pastel de papa. Arequipa's gastronomy has always impacted young and old people, and the pastel de papa is no exception. Many people might think that it is a dessert, but it is an appetizer that accompanies the most delicious main dishes.
The pastel de papa is enjoyed in different parts of the world with its varied presentations. There are versions in Argentina and Chile, but its main reference is the cottage pie (ranch pie) of the United Kingdom, which was born at the end of the 18th Century, when the potato became popular among the popular classes. In Peru, the Arequipa's potato pie differs from any other proposal because it is not stuffed. The other presentations are stuffed with meat or other inputs, while the Peruvian potato pie is made from nothing but potatoes.
A lot of effort is not needed to prepare this dish. Basically, you need to put layers of potato with milk, cheese, and eggs. The Serrano cheese is ideal to give the necessary consistency to the pie. The idea is to find its perfect midpoint to melt between the layers of white or pink potatoes. Yellow potatoes are not recommended because they are very fragile and could fall apart.
How to prepare a pastel de papa? It is pretty simple. First, you have to peel and slice the potatoes. Then, the cheese is cut into slices. The potato slices are placed in a pot with cold water and cooked for 15 minutes. Then, they are removed. In a separate bowl, beat the eggs with milk, salt, pepper, and oregano. This mixture is the one that will go with the pie. The slices are placed in an oven-safe mold between the cheese slices by creating layers. Bake and eat it hot!
Nothing like enjoying a hot pastel de papa!