POTATOES OF MY BIRTHDAY “GLORIA”

Every birthday, my mother would ask me what I wanted to eat. My response as always “mom, I want papas a la huancaina and sopa de mani” and she cooked for me. I will never forget those dishes and I want to honor her with this dish

– Chef Rodolfo Guzmán

Servings: 2 – Prep/Cooking Time: 20 minutes

200 grams of toasted peanuts
200 grams of yellow peppers
2 garlic cloves
1 tbls of salt
2 tbls extra virgin olive oil
500 ml of water

4 medium potatoes (2 per person)
1 artisan lettuce bunch
8-12 yellow or/and red pears or cherry tomatoes
1 egg (cage free better)
2 pieces of cheese
18 grams of Fermin Iberico dry cured salchichon, sliced
18 grams Fermin Iberico dry cured chorizo, sliced
25 grams of Fermin 100% Iberico acorn fed ham, sliced
1 tsp extra virgin olive oil
Pich of Maldon salt (for garnish)

1. For the sauce, heat olive oil in a sauté pan over medium-high heat and then add the yellow peppers and the garlic and cook until golden brown.
2.  Transfer the peppers, garlic and the toasted peanuts into a blender. Add the water and combine until you get a smooth consistency.
3.  Add the liquid into a pot over medium heat.
4.  Add salt to taste and cook until the liquid gets thicker (sauce consistency).
5.  Boil the potatoes, when done cut into medallions.
6.  Boil the water, when boiling, add the eggs and cook for 10 minutes, when done peel and cut them.
7.  Rinse and chopped the tomatoes and the lettuce.
8.  Add the lettuce, tomatoes, cheese, boiled eggs, boiled potatoes, slices of salchichon, slices of chorizo and Iberico ham on the dish.
9.  Pour the sauce in the center of the plate.
10. Garnish with Maldon salt.
11. Finish with a few drops of extra virgin olive oil and baby lettuce or micro greens on top (optional).

On every birthday, my mother used to ask me what I wanted to eat. I would always respond “mom, I want papas a la huancaina and sopa de mani” and of course she used to cook itfor me. I will never forget those dishes and I want to honor her with this recipe.