RECETAS Y COCINA

Ingredients

• ½ lb dried chuño
• 3 teaspoons salt
• ¼ cup oil
• ½ cup white onion, finely chopped
• ¼ cup tomato, peeled and finely chopped
• 1 fresh cheese, crumbled
• 3 whole eggs

Preparation

One night before preparing, put the chuño to soak in lukewarm water.

On the following day, peel the chuño, removing all its rind. Cut the chuño into four parts and rinse with water several times until the bitter flavor disappears.

Put the chuño to cook with enough water and two teaspoons of salt. Once cooked drain all of its water.

In a separate pot put the oil. Place the pot over moderate heat. Once it warms up, add the onion. Stir fry until the onion is golden. Add the tomato and remaining teaspoon of salt, mix and let cook for about five minutes. Add the eggs and mix again.

Add the cooked chuño, mix well and let cook for about five more minutes.

Finally, before serving, add the cheese and mix very well over low heat.

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