Print
Email
Add a photoServings: 1
Ingredients
- 1/2 lb dry chuno
- 2 tsp salt to cook chuno
- 1/4 c. oil 1/2 c. white onion, finely minced
- 1/4 c. tomato, peeled and finely minced
- 1 x fresh cheese, crumbled
- 3 whl Large eggs
- 1 tsp salt
Directions
- 1. One night before preparing, put chuno to soak in lukewarm water.
- 2. On the following day, peel chuno, removing all its rind. Cut chuno into four parts and rinse with water several times till the bitter flavor disappears.
- 3. Put chuno to cook with sufficient water and the two tsp. of salt. Once cooked drain all of its water.
- 4. In a separate pot put the oil. Place the pot over moderate heat. Once it warms up, add in the onion. Stir fry till the onion is golden brown. Add in the tomato and salt, mix and let cook for about five min. Add in the Large eggs and mix again.
- 5. Add in chuno already cooked, mix well and let cook for about five more min.
- 6. Finally, before serving, add in the cheese and mix very well over low heat.
- * Chuno Dry, dehydrated and fozen potato which constitutes the typical food of the inhabitants of the highlands of Bolivia.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 282g | |
| Calories 812 | |
| Calories from Fat 696 | 86% |
| Total Fat 78.54g | 98% |
| Saturated Fat 14.55g | 58% |
| Trans Fat 1.41g | |
| Cholesterol 655mg | 218% |
| Sodium 7359mg | 307% |
| Potassium 307mg | 9% |
| Total Carbs 2.83g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.18g | 1% |
| Protein 25.87g | 41% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
