Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ˝ pound dried chuńo
- 2 teaspoon salt to cook chuńo
- ź cup oil
- ˝ cup white onion, finely chopped
- ź cup tomato, peeled and finely chopped
- 1 fresh cheese, crumbled
- 3 whole eggs
- 1 teaspoon salt
Directions
One night before preparing, put chuńo to soak in lukewarm water.
On the following day, peel chuńo, removing all its rind. Cut chuńo into four parts and rinse with water several times until the bitter flavor disappears.
Put chuńo to cook with enough water and the two teaspoon 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 salt, mix and let cook for about five minutes. Add the eggs and mix again.
Add chuńo already cooked, mix well and let cook for about five more minutes.
Finally, before serving, add the cheese and mix very well over low heat.
Category:Bolivian Recipes
Category:Bolivian Appetizers