1. Peel the potatoes and cook them in a pot with boiling water and a pinch of salt, until they soft. When they´re cooked, drain the water and let them cold.
2. Then cut the yellow chillies in halves and take out the seed with a spoon, then cube them (we recommend to do it with latex gloves, so your hands stay clean. Then wash the chilli halves with water and fry the halves with 3 garlic cloves in a pan with olive oil. Simmer for 10 minutes. Then turn the fire off and let it cold.
3. Now liquefy the fried chilli in a food processor adding ricotta cheese and ½ cup of olive oil until you get a soft cream.
4. To serve, place 2 lettuce leaves in the dish and put some potatoes on top. Sprinkle the sauce and decor with the egg slices and the chopped olives.