Tortilla Paraguaya

Camila Benitez’s tortilla paraguaya fries a smooth batter of eggs, flour, milk and the selected crumbled Panela cheese. The selected optional fresh green onions join the batter, and sunflower oil provides the frying medium.

Supplied beaten eggs are whisked until foamy in a large bowl. Salt, flour, water and milk are added, following the written method, and the mixture is whisked until smooth and free of lumps. The selected crumbled cheese and supplied finely chopped green onions are stirred in.

Sunflower oil reaches a depth of two inches in a large frying pan and is heated over medium-high heat to 350°F. A small drop of batter tests whether it sizzles; a small ladle then adds portions three to four inches across, with space left between them.

As the tortillas float, a fork turns them. They cook for about two to three minutes on each side until crisp and light golden brown, with small batches avoiding crowding in the pan.

A slotted spoon transfers the cooked tortillas to a plate lined with paper towels. Benitez’s finished tortillas are served hot; if the batter needs loosening beforehand, the selected conditional adjustment uses a little more milk.