Potatas a la Huancaína (Huancaínan Potatoes)

Ingredients:

900g white potatoes, washed
1 tbsp olive oil
1/2 onion, sliced
1/2 tbsp yellow chilli pepper
240ml cottage cheese
60g grated cheese
120ml milk
1 head Romaine lettuce
2 tbsp fresh parsley, chopped
6 black olives
3 hard-boiled eggs, quartered

Method:

Add the potatoes to a large pan and cover with water. Bring to a boil then continue cooking for about 35 minutes, or until the potatoes are tender. Drain the potatoes and set aside to cool. When they are cold enough to handle peel and slice into 12mm thick rounds.

Whilst the potatoes are cooking heat the oil in a non-stick pan over medium heat. Add the onion and chilli and cook until the onion has softened and is translucent (about 6 minutes). Transfer the onion and chilli to a blender and combine with the cottage cheese, grated cheese and milk. Purée until smooth.

Plate-out by arranging the lettuce leaves on 6 plates. Arrange some of the potato slices on top of the lettuce then spoon the sauce over them. Garnish with the chopped parsley, decorate with an olive and 3 egg quarters, then serve.

This dish can be served as a starter but, typically, it is served with fish.