Causa Rellena

Nutrition · per serving

Steps

1. 1

   Bring a medium saucepan of water to a boil. Add the yellow potatoes and cook for 12-15 minutes until fully tender; a knife should slide in easily with no resistance. At the same time, place the eggs in a small saucepan, cover with water, bring to a boil, then simmer for 9 minutes for hard-boiled eggs.

   500 g yellow potatoes, peeled and cut into large chunks2 hard-boiled eggs, peeled and chopped
2. 2

   Drain the potatoes well and let them steam dry for 1 minute so the mash is not watery. Drain the eggs and cool them under cold running water, then peel and chop them.

   500 g yellow potatoes, peeled and cut into large chunks2 hard-boiled eggs, peeled and chopped
3. 3

   Mash the hot potatoes until completely smooth, ideally using a ricer or fine masher. While still warm, mix in the ají amarillo paste, lime juice, olive oil, and fine salt. Stir until the masa is smooth, bright yellow, and holds its shape; adjust with a little more lime or salt if needed. Let it cool 5 minutes so it firms slightly.

   500 g yellow potatoes, peeled and cut into large chunks30 g ají amarillo paste25 ml lime juice, freshly squeezed20 ml olive oil5 g fine salt
4. 4

   Make the filling by combining the diced avocado, chopped eggs, red onion, mayonnaise, lime juice, fine salt, and black pepper. Mix gently so the avocado keeps some texture; the filling should be creamy but not loose.

   1 medium (150 g flesh) ripe avocado, diced2 hard-boiled eggs, peeled and chopped40 g red onion, very finely diced30 g mayonnaise10 ml lime juice, freshly squeezed2 g fine salt1 g black pepper
5. 5

   To assemble, divide the potato mixture in half. Using 2 ring molds or by hand on serving plates, press one half into 2 neat bases. Spoon the avocado filling evenly over the bases, leaving a small border. Top with the remaining potato mixture and press gently to seal and shape into tidy cylinders or domes.

   500 g yellow potatoes, peeled and cut into large chunks30 g ají amarillo paste25 ml lime juice, freshly squeezed20 ml olive oil5 g fine salt1 medium (150 g flesh) ripe avocado, diced2 hard-boiled eggs, peeled and chopped40 g red onion, very finely diced30 g mayonnaise10 ml lime juice, freshly squeezed2 g fine salt1 g black pepper
6. 6

   Finish each causa with sliced black olives and chopped parsley. Serve immediately, or chill briefly for 5-10 minutes if you want cleaner slices and a firmer shape.

   30 g black olives, pitted and sliced5 g flat-leaf parsley, finely chopped

Origin & History

Causa is a classic Peruvian dish with roots that trace back to pre-Columbian potato cookery, later shaped by Spanish-introduced ingredients such as lime and olive. Modern causa rellena is especially associated with Lima, where cooks layer seasoned potato purée with fillings ranging from seafood to chicken to vegetables.