Scrambled Eggs & Cheese - Try Bolivian Chuño Phuti

Craving a unique and incredibly satisfying meal that's both easy on your wallet and your cooking time? Get ready to discover Chuño Phuti, a beloved Bolivian dish that masterfully combines fluffy `scrambled eggs and cheese` with hearty potatoes. This isn't just any `eggs and potatoes recipe`; it's a taste of tradition, a comforting classic that brings simple ingredients to life. Whether you're a beginner cook looking for `simple eggs recipe` ideas or an experienced home chef eager to explore new flavors, Chuño Phuti is your answer. It's a fantastic `cheap meal with eggs`, perfect for any time of day – breakfast, lunch, or a quick, satisfying dinner. We're talking about a dish that's rich, flavorful, and incredibly easy to whip up, proving that some of the best `home cooked recipes` come from humble origins. Let's dive into making this delightful `cheese and potatoes recipe` that will quickly become a family favorite!

Ingredients

• 1 cup (about 150g) dried chuño (Andean freeze-dried potatoes)
• 2 tablespoons vegetable oil or butter
• 1 medium yellow onion, finely chopped
• 6 large eggs
• 1/4 cup milk or cream (optional, for fluffier eggs)
• 1 cup (about 100g) grated cheese (Quesillo, mozzarella, or mild cheddar work great)
• Salt and freshly ground black pepper to taste
• Optional garnishes: chopped fresh parsley or cilantro

Directions

1. Rehydrate the Chuño: Start by rehydrating your chuño. Place the dried chuño in a large bowl and cover them completely with cold water. Let them soak for at least 8 hours, or preferably overnight. If you're short on time, you can boil them for about 15-20 minutes until tender, then drain and rinse. Once soaked, drain the chuño and peel any remaining skin if desired (it's often quite thin and edible). Cut the rehydrated chuño into small, bite-sized pieces.
2. Sauté the Onion: In a large non-stick skillet or frying pan, heat the vegetable oil or butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it's softened and translucent, about 5-7 minutes. You want it fragrant but not browned.
3. Add the Chuño: Add the prepared chuño pieces to the skillet with the softened onion. Sauté for another 5-7 minutes, stirring gently, to warm through and slightly crisp the chuño. Season with a pinch of salt and pepper.
4. Prepare the Eggs: While the chuño is heating, crack the eggs into a medium bowl. Add the milk or cream (if using) and a pinch of salt and pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy. This is the secret to perfect `scrambled eggs quick` and fluffy.
5. Cook the Eggs: Pour the whisked eggs over the chuño and onion mixture in the skillet. Let the eggs set for about 30 seconds without stirring.
6. Scramble and Combine: Gently push the cooked egg from the edges towards the center of the pan, allowing the uncooked egg to flow underneath. Continue this process, gently folding and stirring, until the eggs are mostly set but still slightly moist. This ensures tender, not dry, `scrambled eggs with cheese`.
7. Melt the Cheese: Sprinkle the grated cheese evenly over the `eggs potatoes recipe` mixture. Continue to cook for another 1-2 minutes, or until the cheese is melted and gooey.
8. Serve: Taste and adjust seasoning if needed. Serve your Chuño Phuti immediately, garnished with fresh parsley or cilantro if desired. It's fantastic on its own or with a simple side salad. Enjoy this delightful `cheese eggs recipe`!