Easy Mandi'o Chyryry
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
10
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Calories
113 kcal
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Course
Breakfast
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Cuisine
Paraguayan
Easy Mandi'o Chyryry
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Mandi'o Chyryry (Scrambled Cassava and Cheese) is a Paraguayan classic. It consists of boiled cassava (yuca), usually made with leftovers, cut into cubes, fried until golden, and mixed with onions, eggs, melted cheese, and green onions. It's the perfect dish for breakfast, brunch, or a fulfilling snack.
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Ingredients
- 1 kg yuca Washed, peeled, and cut into pieces about 8 cm (3 inches) each
- 1 small onion , chopped
- 5 large eggs , room temperature
- 200 g shredded cheddar Monterey jack cheese , mozzarella cheese or any melty cheese you prefer
- 1 bunch of green onions , chopped ( white part and green part separated)
- 4 tablespoons extra virgin olive oil or any neutral flavored oil
- 2 teaspoons Knorr chicken bouillon or kosher salt , adjust to taste
- ½ teaspoon Ground black pepper to taste
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Instructions
- Slice the yuca into 8 cm (3 inches) long and place them in a large saucepan. Cover the yuca with cold water, leaving about a 2-inch margin above the yuca, and add a generous amount of salt to the water.
- Bring the water to a boil, then reduce the heat to a vigorous simmer. Cook the yuca until it is tender but still firm enough to cut. Drain well in a colander and let it cool until cool enough to handle.
- Cut each piece of yuca in half lengthwise and remove the fibrous stems. Slice each half into pieces about 3 cm (1 inch) wide. If the pieces are too large, divide them into quarters before slicing.
- Finely chop the regular onion and the green onion, keeping the white and green parts of the green onion separate. In a small bowl, whisk the eggs and set them aside.
- Heat oil in a large nonstick frying pan over medium heat. Add the yuca pieces to the pan and cook them gently, pressing them down with a spatula. Cook until the bottoms are crisp and golden brown.
- Carefully flip the yuca pieces with a spatula and continue cooking, pressing and browning them on all sides until they are evenly crisp.
- Add the chopped onion and the white parts of the green onion to the pan. Season with chicken bouillon (or salt) and pepper, and cook until the onions are lightly browned.
- Pour the whisked eggs into the pan and stir continuously, ensuring they coat all the ingredients. Cook until the eggs are fully set.
- Once the eggs are cooked, evenly sprinkle shredded cheese over the top of the Mandi'o Chyryry, covering the entire surface.
- Turn off the heat, cover the pan with a lid to trap the heat, and allow the cheese to melt. Once the cheese has melted, remove the lid, garnish with the chopped green parts of the green onion, and serve immediately.
Equipments used:
Notes
- How to Store & Re-Heat
- Make-Ahead & Freeze
- To store Mandi'o Chyryry, cool it to room temperature, place it in an airtight container, and store it in the refrigerator for up to 3 days. When reheating, use the microwave or stovetop, ensuring it's heated thoroughly before serving.
- You can advance the cooking stage of the yuca and store it in the refrigerator (for up to 3 days) or in the freezer (for up to 3 months).
- It's not advisable to freeze Mandi'o Chyryry.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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