A recipe which can be eaten at any time of the day, this versatile dish from Paraguay is a great accompaniment with any kind of meat or vegetables.
- 2 onions
- 1 kg corn flour
- 6 eggs
- 2 cups milk
- 250 g margarine or butter
- ½ kg cheese
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chop the onions into small pieces, and fry until golden.
In a large bowl, mix the corn flour, eggs, onions, milk, salt, and the margarine, or butter. Stir for a few minutes, until a light dough forms.
Grease an oven tray and pour the mixture in the tray.
Bake at 180°C for 10 minutes. Reduce heat to 100°C, and bake for a further 20 minutes.
Once warm, cut into slices or pieces. It can be eaten with meat and salad, or just by itself.