4 Serves
777 Mins
Soak the chuño in a large bowl of water for at least 12 hours, changing the water several times to remove bitterness, then drain and peel if necessary.
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MexicanVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
43 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
62 mg / 1,250 mgPotassium
593 mg / 4,700 mgSodium
1222 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
0 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Using a chefs knife, finely chop the onion and garlic.
Heat the olive oil in a large frying pan over medium heat.
Add the chopped onion and garlic to the frying pan and sauté until translucent.
Add the prepared chuño to the pan, breaking them into smaller pieces if desired, and cook until heated through.
Whisk the eggs in a small bowl and pour them over the potato mixture, stirring constantly until the eggs are cooked and scrambled throughout.
Season the dish with salt and pepper to taste and serve hot.
16
g61
g53
g
Peruvian
Lebanese