Creamy Cochayuyo and Corn Tomaticán with Golden Baby Potatoes and Oregano Egg

Name: Creamy Cochayuyo and Corn Tomaticán with Golden Baby Potatoes and Oregano Egg
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Chilena
Ingredients: 4.2 oz dried cochayuyo seaweed; 1.1 lb baby potatoes; 2 cups corn kernels; 1.1 lb ripe tomatoes; 1 1/4 cups white onion; 4 cloves garlic; 1 cup red bell pepper; 1 cup vegetable broth; 1/2 cup heavy cream; 4 units eggs; 1/4 cup white wine; 3 tbsp olive oil; 1.5 tbsp butter; 2 tsp dried oregano; 1 tsp paprika; 1/2 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh parsley; 3 tbsp chives

An original Chilean recipe that reimagines tomaticán with sautéed cochayuyo, sweet corn, slowly cooked tomatoes, and golden baby potatoes, finished with an oregano egg. It is homey, flavorful, and deeply inspired by Chilean pantry staples.

25 minPrep

40 minCook

65 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

120 g dried cochayuyo seaweed (remojado 20 minutos en agua tibia and luego chopped fino)
500 g baby potatoes (cut a the mitad)
300 g corn kernels (fresh or congelado)
500 g ripe tomatoes (pelados and chopped)
180 g white onion (chopped diced small)
12 g garlic (chopped fino)
120 g red bell pepper (chopped diced small)
250 ml vegetable broth (hot)
120 ml heavy cream (for dar cremosidad)
4 units eggs (uno por porción)
60 ml white wine (optional, for desglasar)
45 ml olive oil (divided)
20 g butter (for the papas)
4 g dried oregano (divided)
2 g paprika (dulce)
1 g ground cumin
8 g salt (or a taste)
1 g black pepper (freshly ground)
12 g fresh parsley (chopped)
10 g chives (chopped fino)

Nutrition facts

per serving

397 kcal

Calories

11.2 g

Protein

38.6 g

Carbs

22.1 g

Fat

6.4 g

Fiber

32.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsSulfites

Instructions

1
1. Soak the dried cochayuyo in warm water for 20 minutes. Drain, rinse well, and finely chop it so it blends better into the stew.
2
2. Preheat the oven to 220 °C / 425 °F. Toss the baby potatoes with 1 tablespoon olive oil, melted butter, 1 teaspoon oregano, a pinch of salt, and some black pepper. Spread them on a tray and roast for 25 to 30 minutes, turning halfway through, until golden and tender.
3
3. While the potatoes roast, heat 2 tablespoons olive oil in a wide skillet or shallow pot over medium heat. Add the white onion, garlic, and red bell pepper, and cook for 6 to 8 minutes until soft and fragrant.
4
4. Stir in the chopped cochayuyo, paprika, and ground cumin. Sauté for 3 minutes so the cochayuyo absorbs flavor and some of its moisture evaporates.
5
5. Add the white wine and cook for 2 minutes, scraping the bottom of the pan. Then add the chopped ripe tomatoes, vegetable broth, half of the salt, and the remaining black pepper. Cook over medium-low heat for 12 minutes, stirring occasionally, until a juicy, concentrated base forms.
6
6. Add the corn kernels and cook 5 minutes more. Then pour in the cream and mix well. Cook over low heat for 3 to 4 minutes until the tomaticán becomes creamy. Adjust with the remaining salt if needed.
7
7. In a separate nonstick skillet, cook the eggs with a few drops of olive oil over medium-low heat until the whites are set and the yolks remain soft. Sprinkle the remaining oregano on top.
8
8. Remove the potatoes from the oven and gently toss them with the fresh parsley and chives for an aromatic finish.
9
9. Serve a generous base of creamy cochayuyo and corn tomaticán, top with the golden potatoes, and finish each serving with an oregano egg.
10
10. If desired, let the stew rest for 3 minutes before serving so the cream, tomato, and cochayuyo settle together better.

Chef tips

For deeper flavor, you can lightly brown the cochayuyo on its own in the pan before adding it to the sautéed vegetables. If the tomatoes are very acidic, let them cook a little longer before adding the cream.

Substitutions

You can replace the cream with plant-based cream for a dairy-free version, and use regular potatoes in cubes if baby potatoes are unavailable. Chives can be replaced with fresh cilantro if you prefer a more herbal profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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