Rating: 4.5 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This means Huancainan-style potato and comes from Huancayo, Peru. It's an easy-to-make dish of sliced potatoes with a special sauce.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.

  • Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.

  • Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.

  • Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.

  • Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.

Nutrition Facts

586 calories; protein 19.9g; carbohydrates 45.5g; fat 37.3g; cholesterol 189.9mg; sodium 927.1mg. Full Nutrition