Dehydrated potato

Directions

1. Place your freeze-dried potato in a large mixing bowl and completely cover them in water. Soak overnight to soften. Then boil the freeze-dried potato along with a little salt and pepper until they are completely soft. Drain and cool.

2. Chop the green onion, including the tails, garlic and tomatoes very small. Sautée in a little oil. Dice the cooked freeze-dried potato.

3. Cut the chili pepper lengthwise and remove the seeds. Place the dried pepper into a blender and blend with 1/2 cup of water. Remove from blender.

4. In a pan with some oil, saute the onion, garlic, tomatoes and blended chili pepper. Add salt and pepper. Scramble the 2 eggs and add to your saute along with the grated cheese, stirring as you would scrambled eggs.

5. Add the chopped chuños to your scrambled egg mixture stirring well to ensure the chuños are fully incorporated. Serve hot. Your revuelto de chuno will have a sort of “scalloped potatoes” consistency although the potatoes are cubed rather than sliced thin.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!