Difference between revisions of "Papa Turmada"
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{{recipesummary|Colombian recipes|6|Cook 1 hour|3|Image=[[Image:Papa_Turmada.jpg|300px]]}} | {{recipesummary|Colombian recipes|6|Cook 1 hour|3|Image=[[Image:Papa_Turmada.jpg|300px]]}} | ||
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# Bake 30 minutes at 350°F (175°C), and serve. | # Bake 30 minutes at 350°F (175°C), and serve. | ||
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| − | [[Category:Colombian | + | [[Category:Colombian cuisine]] |
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| − | [[Category:Sausage | + | [[Category:Potato Recipes]] |
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[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 17:39, 8 August 2012
| Papa Turmada | |
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| Category: | Colombian recipes |
| Servings: | 6 |
| Time: | Cook 1 hour |
| Difficulty: |  |
La Papa Turmada is a baked potato and criolla sauce with sausage casserole, from Cucuta, Norte de Santander Colombia.
Ingredients
- 6 large potatoes, peeled and sliced
- 6 hard boiled eggs
- 1 cup of hogao with 6 sliced fried pork sausages
- 3 slices of white bread
- ½ cup of milk
- 1 cup of mozzarella cheese
- 1 cup of Parmesan cheese
Procedure
- Boil potatoes until tender (20 min).
- Cut bread into small squares and wet with milk.
- Grease a 9"x13" (about 25cm x 32cm) Pyrex baking dish.
- Put a layer of potato, then a layer of hogao and sausage, a layer of sliced egg, a layer of wet bread and a layer of mozzarella cheese. Optionally, add thyme to the hogao.
- Repeat a layer of potato, wet bread and Parmesan cheese.
- Bake 30 minutes at 350°F (175°C), and serve.
