Recipe: Chilean Seaweed Stew Pastel de cochayuyo

Pastel de cochayuyo Chilean Seaweed Stew:

Ingredients:

12 potatoes peeled and diced
1/2 package cochayuyo (Chilean seaweed)
1 Tablespoon of vinegar
1 onion, minced
3 cups milk
3 eggs
1/3 cup oil
Salt, pepper, oregano, cumin to taste Directions:

Soak the cochayuyo in acidulated water for 8 to 10 hours.

Cook the cochayuyo in boiling water with salt and the tablespoon of vinegar.

In a separate pot cook the peeled and diced potatoes until just tender.

Fry the onion in the oil and then add the cochayuyo.

Layer the potatoes and cochayuyo with onions in a baking dish.

Beat the eggs with the milk, season to taste with salt, pepper, oregano, and cumin, and pour on the potatoes and cochayuyo.

Bake in a medium oven for about 15 minutes or until browned.