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