(6 people)

Ingredients:

  • 1/2 Kg. of potatoes
  • 1 small lettuce
  • 3 eggs
  • 1 package of fresh cheese
  • 3 jalapeños
  • 1/4 cup of oil
  • 1 can evaporated milk
  • 1 package of salt crackers
  • black olives (optional)
  • Achiote (optional, for color)
  • Salt and pepper to taste

Preparation (potatoes):

Cook the potatoes and eggs with a little salt. Then, peel the potatoes and cut them into slices.
Wash the lettuce and peel it.
Peel the eggs and cut lengthwise into four slices.

Preparation (cream):

Fry the oil with the achiote until the oil takes a reddish color. Let cool and remove the achiote.

Cut the jalapeño lengthwise and take out the veins. Put the peppers, red oil, salt and pepper and cheese in the blender and blend on until completely homogeneous. Add the milk and crackers until it becomes a thick cream (don’t let it get too thick, though).

Presentation:

In a small dish, place a lettuce leaf. Put two or three slices of potato and top with cream. Garnish with a couple of slices of egg. Optionally, you can add an olive per plate.