Pisca Andina

Ingredients

• 1.2 litres water or light chicken stock
• 4 medium waxy potatoes (about 600 g), peeled and cut into 2 cm dice
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 large bunch chives or cebollin, finely sliced
• 250 ml whole milk
• 4 eggs
• 150 g queso blanco or mild feta, crumbled
• Small handful coriander, chopped
• 1 1/2 tsp fine salt
• 1/2 tsp black pepper

Before you cook

• Peel the potatoes and cut them into even two centimetre dice.
• Chop the onion and garlic finely.
• Slice the chives thinly and set half aside for the finish.
• Crumble the cheese into a small bowl.
• Crack each egg into its own cup so they can be slipped into the pot cleanly.

Steps

1. Melt the butter in a saucepan over medium heat.
2. Add the onion, garlic and half the chives, then cook for four minutes until soft but not coloured.
3. Pour in the water or stock and add the diced potatoes and the salt.
4. Bring to a boil, then lower to a simmer and cook for fifteen minutes until the potatoes are tender.
5. Crush a few potato pieces against the side of the pan so the broth thickens slightly.
6. Turn the heat right down so the surface only shivers.
7. Pour in the milk and warm it through for three minutes without letting the pot boil.
8. Slip the eggs in one at a time, spacing them apart, and poach them for four minutes until the whites are set and the yolks still soft.
9. Scatter the crumbled cheese over the surface and let it soften for one minute.
10. Season with the black pepper and taste for salt.
11. Lift one egg into each bowl and ladle the broth and potatoes around it.
12. Finish with the reserved chives and the chopped coriander, and serve with hot arepas.