Huancaína potatoes with boiled egg and olives

Ingredients

For 1 serving

• Potatoes300 g
• Queso fresco50 g
• Reduced-fat milk50 ml
• Crackers10 g
• Bell peppers40 g
• Chili pepperto taste
• Eggs1
• Black olives10 g
• Lettuce30 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Scrub the potatoes well, put them in a pan covered with cold salted water and bring to the boil; cook for 20–25 minutes, until a knife slides in without resistance.
2. Meanwhile put the egg in a small pan covered with cold water, bring to the boil and cook for 9 minutes; cool it in cold water and peel.
3. Wash the pepper, remove the seeds and pith and cut into pieces. Blend the queso fresco with the milk, crumbled crackers, pepper, chilli, extra virgin olive oil and a pinch of salt until smooth and creamy; if too thick, add a splash of milk or water.
4. Wash and dry the lettuce. Drain the potatoes, let them cool slightly, peel and cut into slices about 1 cm thick.
5. Arrange the potatoes on lettuce leaves, coat with the sauce and finish with the egg in wedges and the black olives.