Chef Douglas Rodriguez
2 Yukon Gold Potatoes or Dutch Yellow (16 ounces) peeled and cut into 1/2 inch dice
2 purple potatoes - (16 ounces) peeled and cut into 1/2 inch dice
2 Baking Potatoes (16 ounces) peeled and cut into 1/2 inch dice
4 1/2 tablespoons Butter
Salt to taste
1/3 cup Black Olives (preferably Nicoise Alphonso or Kalamata) finely diced 1/3 cup green olives - (preferably Manzilla or Apercina) minced
2 tablespoons capers - minced
2 tablespoons Organic Parsley minced
1 Organic Bell Pepper (red) roasted peeled seeded and cut into 1/2 inch dice
1 tablespoon Olive Oil
1 Organic Lemon (zest) grated
1 Organic Lemon juice
Place each variety of potato in a separate saucepan, adding the saffron to the yellow potato.
Cover each with water and cook over medium heat until tender, 15-20 minutes.
Drain the water from the potatoes, then mash each separately with a potato masher or fork.
Add 1 1/2 tablespoons of the butter and salt to each . Set aside.
In a mixing bowl, combine the olive mixture ingredients and set aside.
Grease a 9x4" loaf pan and line it with plastic wrap. (The wrap should extend over the edges of the pan by a couple of inches on all sides.)
Layer once variety of mashed potatoes on the bottom of the pan and spread evenly.
Spread half of the olive mixture on top of the potato layer and then add a layer of another variety of potato over the olive mixture.
Add a final layer of the olive mixture, and finish with a layer of the remaining variety of potato.
Fold the plastic wrap over to cover the top layer, and chill in the refrigerator for 2-3 hours.
Unfold the top covering of plastic wrap and gently invert the loaf pan onto a serving platter.
Carefully remove the plastic wrap, and cut the causa into slices.