12 medium size golden potatoes
1 large onion, finely chopped
3 red hot rocoto peppers
1 lb fresh farmers cheese, diced (ricotta, feta)
2 slightly beaten eggs
½ cup evaporated milk
¾ cup vegetable oil
Black olives for decorating
Boil potatoes in water.
Wash hot peppers thoroughly, seed and devein. Blend with little water to make a puree.
Pour blended hot peppers in a medium saucepan. Bring to a boil for 10 minutes or until cooked.
Add oil and onion. Cook a few minutes more until onions are cooked.
Add milk, eggs and farmers cheese. Season to taste.
Half potatoes and fry them in butter until golden.
Place potatoes on top of lettuce and cover with the sauce. Sprinkle with parsley and some chopped olives