A Spanish twist featuring crispy chorizo bits and melted Manchego cheese between potato layers.
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Boil the potatoes in salted water until tender, then peel and pass them through a potato ricer while still hot to ensure a smooth texture.
Once the potatoes have cooled slightly, mix in the aji amarillo paste, lime juice, vegetable oil, and salt, kneading until the dough is uniform and bright yellow.
In a small skillet over medium heat, fry the diced chorizo until crispy and the fat has rendered, then drain on paper towels.
In a separate bowl, mix the shredded Manchego cheese with the mayonnaise to create a thick, spreadable binder.
Using a ring mold or a rectangular glass dish, press half of the potato mixture into the bottom to form a level base layer.
Spread the Manchego-mayonnaise mixture evenly over the potato base, then sprinkle the crispy chorizo bits and sliced olives on top.
Cover the filling with the remaining potato mixture, smoothing the top with a spatula or the back of a spoon.
Garnish the top with hard-boiled egg slices and a sprinkle of extra chorizo, then chill for at least 30 minutes before serving.
