Ingredients (serves 4 people)

  • 8 medium-sized potatoes
  • 1 lettuce
  • 200g of roasted peanuts (without skin)
  • 1 tea spoon of yellow "aji" (or pimento in powder)
  • 2 boiled eggs
  • Black olives
  • 2 tomatoes
  • Slices of white cheese (sweet, like mozzarella)
  • Salt and pepper


Cook the eggs an potatoes in water with a little salt. While cooking the potatoes, crush the peanuts in a blender after adding a little water to obtain a thick sauce.

In an oiled pan, slowly cook the peanut sauce for about 5 minutes, moving it continually. Season with salt and pepper. Add yellow aji and continue to cook and move the mixture for a further 10 minutes.

Peel the potatoes. Cut both tomatoes and the eggs into slices.

Serve on plain plates, arranging two potatoes over a large lettuce leaf. Pour the warm peanut sauce over the top and decorate with the egg, tomato, white cheese and black olives. Season with a little oil and vinegar as required.