Pastel de Cochayuyo (Chilean Cochayuyo Casserole)

Pastel de Cochayuyo is a traditional Chilean dish that combines cochayuyo, a seaweed typical of Chile’s coastline, with potatoes and a savory mixture of eggs and milk, all baked until golden.

Ingredients

• 12 potatoes
• 1/2 package of finely chopped cochayuyo
• 1 tablespoon of vinegar
• 1 onion, finely chopped
• 3 cups of milk
• 3 eggs
• 1/3 cup of oil
• Salt
• Pepper
• Oregano
• Cumin

Preparation

1. Soak the cochayuyo in water and vinegar for 8 to 10 hours.
2. Cook it in boiling water with salt and the tablespoon of vinegar.
3. Peel and dice the potatoes and cook them in water.
4. Fry the onion in the oil and then add the cochayuyo. Cook a few more minutes.
5. Place a layer of cochayuyo in a clay baking dish and another layer of drained potatoes.
6. Beat the eggs and mix with the milk and the seasonings.
7. Pour over the potatoes and bake in a moderate oven for 15 minutes until golden.