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Tunta
Bolivia
Tunta is white chuño — a different freeze-drying process creates a lighter, milder product than the dark chuño.
White freeze-dried potato — tunta rehydrated and cooked with egg and cheese. A uniquely Andean ingredient that sustained populations at altitude for millennia.
Prep
15 mins
Cook
20 mins
Difficulty
Easy
Calories
470 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
300gtunta white freeze-dried potato, soaked overnight
3eggs
100gfresh white cheese, crumbled
1onion, diced
2 tbspoil
salt and chillito season
Method
1
Drain and squeeze tunta. Break into pieces. Fry onion in oil. Add tunta. Cook 5 minutes.
2
Beat eggs. Pour over tunta. Scramble together. Add cheese.
3
Season with salt and chilli.
Chef's Tip
Soak tunta overnight — it needs long rehydration to lose its dried, spongy texture.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.