4 eggs
100g heavy cream
1/2 teaspoon salt
1 tablespoon chopped cilantro
1/2 teaspoon ground black pepper
100g grated cheddar cheese
1 cup milk
1 kg cooked and mashed yucca, without fibers
Sauce
3 tablespoons olive oil
1 tablespoon butter or margarine
1 small onion, finely chopped
2 diced tomatoes, peeled
3 cloves garlic, minced, peeled
1 tablespoon tomato paste
1/2 teaspoon salt
200g medium-soft cheese (new)
4 eggs
100g heavy cream
1/2 teaspoon salt
1 tablespoon chopped cilantro
1/2 teaspoon ground black pepper
100g grated cheddar cheese
1 cup milk
1 kg cooked and mashed yucca, without fibers
Sauce
3 tablespoons olive oil
1 tablespoon butter or margarine
1 small onion, finely chopped
2 diced tomatoes, peeled
3 cloves garlic, minced, peeled
1 tablespoon tomato paste
1/2 teaspoon salt
200g medium-soft cheese (new)
Start with the sauce by heating the olive oil and butter in a skillet
Let it simmer well
Add the onion, tomato, salt, and garlic
After frying, add the tomato paste and a little cold water
Let it thicken into a nice thick sauce
Remove from heat and reserve
Then make the dough: beat the eggs well, adding heavy cream, salt, cilantro, black pepper, grated cheese, milk, and yucca
Beat until you get a creamy dough
Pour into an ungreased refractory mold
Cut the cheese into thin slices
Spread the sauce over the yucca and arrange the cheese slices
Put it in the oven at 200°C (400°F) and bake until the cheese melts
Serve hot.
