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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.
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The cream mix can be used on chicken, pasta and even French fries.
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No nutrition information available for this recipe
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