Potato and Sausage Casserole (Papa Turmada)
Photo: Lgvanegas at English Wikibooks, Public domain
Papa turmada is a layered potato bake from Cucuta, in Colombia's Norte de Santander region. Sliced potatoes alternate with hogao, the cooked tomato and onion sauce, plus fried pork sausage and hard boiled egg. Milk-soaked bread works as a soft, custardy layer between them, and two cheeses brown on top. It feeds six from one baking dish and is easy to assemble ahead.
Instructions
Boil the sliced potatoes for about 20 minutes, until they are tender when pierced with a fork. Drain them and set aside.
Cut the bread into small squares and soak them in the milk until they are wet through.
Grease a 9 x 13-inch (about 25 x 32-cm) Pyrex baking dish. Heat the oven to 350°F (175°C).
Lay down a layer of potato, then spread over it the hogao with the sliced sausages. Add a layer of sliced hard boiled egg, then a layer of the milk-soaked bread, and top with the mozzarella. If you like, stir some thyme into the hogao first.
Make a second layer of potato, then the remaining wet bread, and finish with the Parmesan.
Bake for 30 minutes at 350°F (175°C), then serve from the dish.
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