Green and deeply herbal, with tender yellow potato and a base of paico, parsley, and mint that stays aromatic without turning bitter. Soft ribbons of egg run through the broth while Cajamarca quesillo gently warms in each bowl.
Peel the yellow potatoes and cut them into medium pieces. Wash the paico, parsley, and mint very well, separating the tender leaves from any thick stems. Cut the Cajamarca quesillo into medium pieces and reserve it for serving.
Place all the water in a large pot with the potatoes and most of the salt. Bring to a boil and cook for 18 to 20 minutes, until the potato is very tender when pierced with a knife while still leaving recognizable pieces. Mash just a couple of pieces against the side of the pot to give the broth a little body.
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Blend the paico, parsley, and mint with a ladleful of hot broth until you have a fine green paste. Pour it into the pot, stir, and cook for only 1 minute, until the broth turns green and smells strongly herbal; do not overboil it or the herbs will lose aroma and become bitter.
Lightly beat the eggs in a bowl. With the broth at a gentle simmer, pour them in gradually while stirring to form soft ribbons; cook for 1 to 2 minutes, only until the egg is set. Add the remaining salt and turn off the heat. Serve immediately, dividing the Cajamarca quesillo among the bowls so it warms without melting away. If the broth is green, herbal, and light, with tender potato and soft egg, it came out exactly as it should. Done! 🥘
