Hands-on Time
54 Mins
Total Time
1 Hour 34 Mins
Yield
Serves 6 (serving size: 2/3 cup lettuce, about 3/4 cup potatoes, 1/4 cup sauce, 2 egg wedges, and 2 teaspoons olives)
Photo: Oxmoor House

How to Make It

Step 1

Place unpeeled potatoes and 1 teaspoon salt in a large saucepan; cover with water. Bring to boil over high heat. Cover, reduce heat to medium-low, and cook 25 minutes or until potatoes are tender. Drain and cool slightly. Peel potatoes, and cut lengthwise into 1/4-inch-thick slices.

Step 2

Preheat broiler.

Step 3

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 to 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and coarsely chop to measure 1/3 cup.

Step 4

Heat a small nonstick skillet over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute.

Step 5

Place onion mixture, 1/3 cup roasted red bell pepper, milk, aji amarillo paste, cheese, remaining 5 teaspoons oil, and remaining 1/4 teaspoon salt in a blender; process 3 minutes or until thick and smooth, scraping sides.

Step 6

Arrange potato slices on each of 6 lettuce-lined plates. Spoon sauce over potatoes; arrange egg wedges and olives around potatoes on each plate.

Cooking Light Global Kitchen

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