35min / 6p
Fact:
Nowadays this is an appetizer of potatoes in a spicy, creamy sauce. There are various versions of the.roots of the dish, nevertheless I never met anyone who didn't like this dish.
Ingredients:
- 12 little potatoes or 5 papas amarillas
- 2 cloves of garlic
- 300gr mozzarella (no feta or Hüttenkase, both are too sour)
- ½ cup of Carnation condensed milk (not sweet!) or coffee milk
- 1 chilli
- 2 spoons of olive oil
- salt and ground black pepper to taste
- 6 leaves of lettuce
- 6 kalamata olives
- 6 boiled quail eggs
- curly parsley
Preparation:
- Cut the potatoes with the skin in half and place cut side down on a baking tray. Add the garlic, sprinkle oil and salt over the potatoes and roast for 35-40min in the pre-heated oven at 180°C.
- Boil the eggs and cut in half
- Mix the mozzarella, chilli, milk and olive oil with the blender to a nice liquid sauce
- Add salt and pepper
- Put the lettuce on a big plate
- Put the potatoes on top of it and cover with the sauce
- Garnish with the eggs, olives and curly parsley