4 Serves
109 Mins
Boil the potatoes in a large pot of salted water until tender, then drain and allow them to cool completely.
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Vitamin E
1 mg / 15 mgVitamin K
38 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
385 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
396 mg / 1,250 mgPotassium
875 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
9 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Hard boil the eggs in a separate saucepan, then peel and slice them into quarters.
In a blender, combine the Aji Amarillo paste, queso fresco, evaporated milk, and soda crackers. Blend until the mixture is smooth and creamy.
Season the sauce with salt and pepper to taste, adjusting the consistency with a little more milk if necessary.
Arrange lettuce leaves on serving plates, place sliced potatoes on top, and pour the Huancaína sauce generously over the potatoes. Garnish with hard-boiled egg quarters and black olives.
25
g95
g20
g
Yemeni
