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Caldo de la Nona

Caldo is most often served at breakfast, together with arepa and a cup of hot chocolate. The arepas, although very good when homemade, are found in local supermarkets; this saves you a lot of trouble.

 

Ingredients

  • 10 cups of water
  • 3 lbs of potatoes, peeled and cut in slices
  • 2 Tbsp green onion washed and finely chopped
  • 2 Tbsp tomatoes finely chopped 
  • 2 Tbsp finely chopped cilantro
  • Pan Tostado
  • 4 egg whites
  • 4 egg yolks
  • ½ cup of milk 

 

Directions

  1. Put the potatoes in the water with a tablespoon of salt.
  2. Bring to a boil, and cook for 30 minutes or until the potatoes are soft.
  3. Add the onion and tomatoes.
  4. Slowly, stir in the egg whites.
  5. Separately, mix the egg yolks with the milk. 
  6. Add the pan tostado.
  7. Take the caldo off the heat and, while still boiling, add the yolk/milk mixture.
  8. Stir and serve immediately, sprinkled with cilantro. 

Photo by Georgiño

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