12 Peruvian Botija olives (traditional Peruvian olives or other)
3 hard boiled eggs
12 soda crackers, crumbled
1 cup olive oil
1 cup evaporated milk
1 packet saffron (to add color)
1 tsp lime juice
Salt and pepper to taste
Peel and boil the potatoes. Set them aside and let them cool. Separately, slice the Peruvian yellow pepper so that you may remove the seeds and grind the pepper using a food processor. In a frying pan, sauté the onion and garlic and add the saffron packet. Using a blender, add the onion and garlic mix, the queso fresco and queso seco, olive oil, Peruvian pepper, and lime juice, and blend everything together until you have achieved a creamy consistency. Then add the crumbled crackers and blend the mixture again. Set your sauce to a side while you slice your potatoes about 1 inch thick.
Lay the lettuce leaves on your platter of choice and place the sliced potatoes over the lettuce. Pour the blended cream mixture over the potatoes so they are completely covered. Crumble extra cheese over the top of the potatoes and decorate your dish with sliced hard boiled eggs and olives.