For 8 to 10 people
- 4 packs of Native Tika
- 1 liter of heavy cream (700cc of heavy cream and 300cc of broth can also be used). For the vegan version, replace with 1000 ml of oatmeal cream that is sold ready in supermarkets
- 2 cups grated buttery cheese or vegan cheese
- 2 diced tomatoes
- 1/2 finely chopped onion
- 6-8 whole eggs (omit if vegan version is preferred)
- Olive oil
- Sea salt
Preheat the oven to 180ºC
Mix the cream with the milk and the eggs (in the vegan option, simply use the oat milk). Add the Tika Natives and the cheese (v-cheese for vegans), stir well so that the mixture goes down a bit and the Tika chips are slightly soaked.
Sauté onion and chopped tomatoes with olive oil, add to the previous mixture and season with salt and pepper, regulating the amount of salt, since the chips already contain salt.
Put in a resistant baking dish of 30x25 approx. and cook until the eggs are set (about 15 to 20 minutes) or when you see that the cheese or v-cheese is already melted and the stew looks bubbly.
Recipe by Chef Jesús Gutiérrez