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Purple Potato Causa

Ceviche with Soy Sauce and Peanuts

Aztec Tapule

3 or 4 locally grown potatoes of different varieties
1 yellow onion
2 tablespoons olive oil
1 cup silken tofu
2 hardboiled eggs
¼ lb feta cheese
1 tablespoon aji­ amarillo paste (or 1 dried red chili)
¼ teaspoon turmeric
Salt to taste

Boil the potatoes until they have cooked through.
Drain and let them cool to room temperature.
Heat up the oil in a pan and saute the onion with some salt until cooked through and translucent.
Separate the egg yolks from the eggs, leaving the egg whites in tact to use as a garnish.
In a blender combine the tofu, hardboiled egg yolks, feta cheese, aji­ amarillo paste, and turmeric. Blend until smooth. Add in the sauteed onions and blend until smooth again.
Heat up the pan again, adding oil if necessary, and pour the sauce back into the pan.
Stir and cook until the sauce thickens. Add salt to taste.

Slice the potatoes and arrange on a serving dish. Pour the sauce over the potatoes and garnish with some black olives and cut up hardboiled egg whites.
Serves 4.