Preparation Time:
20
Note:
The potato is a tuber native to the Andes. There are over 5,000 varieties of potatoes worldwide. In Cuba, the potato is a key ingredient in traditional cuisine, although in recent years it has become increasingly difficult to obtain. The same situation applies to eggs, which are regulated by the state with a minimum quota, making it a monumental task to purchase them through open sales. This time, we present a dish that features both ingredients, perhaps as a reminder of a recipe that was once common on Cuban tables.
Ingredients:
- 2 small potatoes
- 4 eggs
- Salt and pepper to taste
- ½ cup of sunflower oil
Instructions:
Wash the potatoes, peel them, and cut them into dice. Heat the oil in a pan and fry them until they are golden and cooked through.
In a deep plate, beat the eggs. Add salt and pepper to taste.
When the potatoes are fried, remove the excess fat from the pan, leave the fried potatoes, and add the beaten eggs. Stir to combine the ingredients. Let cook until the eggs reach your desired doneness.
Serve this dish freshly made. You can top it with grated cheese or finely sliced ham and some chives for a visually appealing touch.
Enjoy it!
Rations:
4