Causa Rellena
Causa rellena is a refreshing layered potato dish with a vivid yellow, gently spicy mash brightened by lime and ají amarillo. This vegetarian version is filled with creamy avocado, egg, and red onion, then finished with olives and parsley for a savory, elegant contrast.
Ingredients
Masa de causa
- 500 gyellow potatoes, peeled and cut into large chunks
- 30 gají amarillo paste
- 25 mllime juice, freshly squeezed
- 20 mlolive oil
- 5 gfine salt
Relleno de palta y verduras
- 1 medium (150 g flesh)ripe avocado, diced
- 2hard-boiled eggs, peeled and chopped
- 40 gred onion, very finely diced
- 30 gmayonnaise
- 10 mllime juice, freshly squeezed
- 2 gfine salt
- 1 gblack pepper
Para terminar
- 30 gblack olives, pitted and sliced
- 5 gflat-leaf parsley, finely chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •Use true yellow-fleshed potatoes if possible; their dry texture gives the most authentic, stable causa.
- •Mash the potatoes while hot and avoid overworking them, which can make the mixture gluey.
- •If your ají amarillo paste is very spicy or salty, start with a little less and adjust to taste.
- •A lightly oiled ring mold or small bowl lined with cling film helps create a clean restaurant-style shape.
- •Serve with a simple salad or extra lime wedges for balance.
Background
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.
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