Huancayo Style Potatoes

Directions

• 1 Wash, peel and cook potatoes in water with two teaspoons of salt. When ready, drain and let them cool. Cut into slices.
  
• 2 Boil water with eggs over medium high heat. Cook eggs for 10 minutes starting timing when water boils; place eggs in cold water. Let them cool; peel when cool enough to handle.
• 3 Heat oil in a skillet over medium high heat. Cook the garlic, onion and chopped peppers. Brown the peppers on all sides for a minute. If time does not allow to brown, use instead yellow pepper paste. Use about 3 teaspoons, depending on level of spiciness desired.
  
• 4 In a blender, blend the garlic, onion, the peppers or yellow pepper paste, and the cheese and evaporated milk; season with salt and pepper. Add the lemon juice. Serve potatoes sliced over lettuce leaf; pour cream sauce mixture over potatoes. Garnish with boiled eggs, halved; parsley and black olives.
  
• 5 If cream sauce is too thin, you can thicken it with crackers. If it’s too thick, add a splash of milk but not too much, because it is best enjoyed when thicker.