Peruvians love making potato tarts at home, especially to accompany other traditional dishes, like rocoto relleno. I absolutely love potato tarts, either on their own, or with a salad on the side. My favorite part is the golden and slightly crunchy top layer!
I like to play with the recipe all the time, experimenting with all kinds of ingredients (like the addition of cauliflower, sweet potato and olives here), and even making it vegan sometimes. You can try your own combinations, as well!
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