Instructions: 1. One night before preparing, put chuno to soak in lukewarm water.

2. On the following day, peel chuno, removing all its rind. Cut chuno into four parts and rinse with water several times until the bitter flavor disappears.

3. Put chuno to cook with enough water and the two teaspoon of salt. Once cooked drain all of its water.

4. 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.

5. Add chuno already cooked, mix well and let cook for about five more minutes.

6. Finally, before serving, add the cheese and mix very well over low heat.

* Chuno Dry, dehydrated and fozen potato that constitutes the typical food of the inhabitants of the highlands of Bolivia.

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