RCI-SP.003.0604.001
Sopa a la Criolla II
Sopa a la Criolla II
Prep45 min
Cook60 min
Total105 min
Servings4
Difficultyadvanced
Ingredients
- 3 unit
- pkg. fine noodles1 unit
- oregano1 tspnot ground
- 1 Tbsp
- Achiote1 unit
- 1 unit
- 1 cup
- cominos1 Tbsp
- 1/2 tsp
- 4 unit
- of toast1 Slice
- 1 small
- onions3 or 4 unitchopped fine
- 1 can
- fresh garlic1 Tbspground
- 1 whole
Method
1
Peel and dice the potatoes into small cubes, then fry them in hot oil over medium-high heat until golden and cooked through. Remove and set aside on paper towels to drain.
10 minutes
2
In the same pan, heat a little oil over medium heat and sauté the finely chopped onions, minced garlic, and diced red pepper until softened and fragrant.
6 minutes
3
Add the chopped tomato and tomato paste to the pan, stirring well to combine, and cook until the mixture reduces into a thick, concentrated sofrito base.
5 minutes
4
Season the sofrito with oregano, salt, and pepper, stirring to distribute the spices evenly throughout the mixture.
1 minutes
5
Fold the fried potato cubes into the sofrito mixture and transfer everything into a lightly oiled oven-safe baking dish, spreading it out evenly.
3 minutes
6
In a bowl, whisk together the eggs and evaporated milk until smooth and fully combined, then pour the custard mixture evenly over the potato and sofrito base.
3 minutes
7
Bake in a preheated oven at 375°F (190°C) until the egg custard is set, puffed, and lightly golden on top.
25 minutes
8
Remove the casserole from the oven and allow it to rest before slicing and serving hot.
5 minutes