I share a practical recipe to include in your weekly menu. Perfect for these vacation days when we are with the kids at home and we don’t want to spend a lot of time in the kitchen. They are also great to take in sandwiches for a walk or, for lunch boxes.
- 4 cans of tuna
- 2 eggs
- 1/2 cup of flour prepared
- 1/2 cup evaporated milk
- 2 medium white onions cut into squares
- 2 minced garlic cloves
- 1 teaspoon of butter (to cook the onion)
- 1 tablespoon olive oil (for cooking the onion)
- 2 tablespoons chopped parsley
- Salt and pepper
- Vegetable oil for cooking (a little is used, only to paint the non-stick pan)
First we cook our onion with the ground garlic, butter and olive oil, in a non-stick pan. Then we put the cooked onion and garlic mixture in a bowl, add the drained tuna, eggs, flour, milk, chopped parsley, salt and pepper, then mix well. We heat the pan again over medium high heat and add a little vegetable oil, enough to paint the base. With the help of a spoon (so that they are all uniform) we pour the torreja mixture and cook for 2 to 3 minutes per side, approximately, more or less 3 or 4 at a time, depending on the size of your pan. They can accompany them with whatever they want, for example: rice and salad, boiled potatoes and salad; in a sandwich with lettuce, tomato and avocado or mayonnaise… Enjoy this classic recipe that reminds me of my grandmother’s menus!
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I, Ronald Payne, am a journalist and author who dedicated his life to telling the stories that need to be said. I have over 7 years of experience as a reporter and editor, covering everything from politics to business to crime.