This popular dish from the mountain town of Huancayo is often served as an entree at social events and parties. These potatoes are traditionally garnished with hard-cooked egg halves, olives and sliced onion rings, but anything goes. Here we have garnished with egg whites, parsley and sliced chiles.Garnish:
Boil the potatoes until done, drain and keep warm. If the potatoes are large they may be cut in half.
To assemble: Arrange the lettuce on a platter and place the potatoes on top. Pour the sauce over the potatoes and garnish with the egg whites, parsley, chile strips and olives.
Serves: 4 to 6
Origin: Copyright © 1996,Chile Pepper Magazine, All Rights Reserved.
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