Mexican Potatoes With Cheese Sauce
- Reviews 2
Ready In: 30 mins
Serves: 3-4
Ingredients
- salt & freshly ground black pepper
- 1⁄2 lemon, juice of
- 3 dried hot red chilies, deseeded and crumbed
- 1 onion, sliced into rings
- 8 potatoes, peeled
- 1 fresh chili pepper, cut into thin strips (green or red)
- 2 hard-boiled eggs, halved, to garnish
- 12 black olives, to garnish
SAUCE
- 175 g mozzarella cheese, roughly grated
- 225 ml heavy cream
- 1 teaspoon turmeric
- 1 fresh chili pepper, finely chopped (green or red)
- 3 tablespoons olive oil
Directions
- Mix the lemon juice and dried chillies in a bowl, season with salt and pepper, add the onion rings and leave to marinate until required (you could do this step more in advance if you like).
- Boil the potatoes in lightly salted water for about 15 minutes, or until cooked.
- While the potatoes are cooking make the sauce by combining all the ingredients except the olive oil in a blender; then heat the oil in a pan, add the blended sauce ingredients and simmer for about 5 minutes until the sauce thickens.
- TO ASSEMBLE THE DISH: drain the potatoes and place in a warmed serving dish, pour the sauce on top; drain the onion rings and scatter them and the chili strips over the top of the dish; garnish with hard-boiled eggs and olives.
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