1 kg of salted piranha
1/2 cup of olive oil
1 medium onion, chopped
2 tomatoes, peeled and seeded, chopped
10 sprigs of cilantro, chopped
1/2 kg of cooked potatoes, peeled and thinly sliced
3 tomatoes, thinly sliced
1 large onion, thinly sliced
20 olives
1 cup of peas
10 sprigs of parsley
3 hard-boiled eggs, thinly sliced
3 egg yolks
1 kg of salted piranha
1/2 cup of olive oil
1 medium onion, chopped
2 tomatoes, peeled and seeded, chopped
10 sprigs of cilantro, chopped
1/2 kg of cooked potatoes, peeled and thinly sliced
3 tomatoes, thinly sliced
1 large onion, thinly sliced
20 olives
1 cup of peas
10 sprigs of parsley
3 hard-boiled eggs, thinly sliced
3 egg yolks
Soak the piranha in water overnight to remove excess salt, changing the water several times
When preparing, cut the piranha into flakes and remove the bones
Then, make a refogado with 1/4 cup of olive oil, tomatoes, and cilantro, stirring occasionally until the fish is cooked
Place the remaining olive oil in a refrigerator, layering piranha, potatoes, tomatoes, onions, olives, peas, parsley, and hard-boiled eggs
Repeat the layers until all ingredients are used up
Douse with the remaining olive oil
Beat the egg whites until firm and then add the yolks one by one, beating continuously to obtain a fluffy mixture
Pour over the other ingredients and bake in a preheated oven (200°F) or until golden brown.
