Mexican Potatoes With Cheese Sauce

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

1. 1

   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).

2. 2

   Boil the potatoes in lightly salted water for about 15 minutes, or until cooked.

3. 3

   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.

4. 4

   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.