Cook potatoes in water.
Wash hot peppers thoroughly (with gloves), seed and devein. Blend with enough water to make a purée.
Pour blended hot peppers in a medium saucepan. Bring to a boil for 10 minutes or until cooked.
Add oil and onion. Cook a few minutes more.
Add milk, eggs and farmers cheese. Season to taste.
Half potatoes and fry in butter until golden.
Place potatoes on top of lettuce and cover with the sauce. Sprinkle with parsley and some chopped olives