- Time Time: 3 hours
Serves 4:
- 200 g maize flour
- 80 g wheat flour
- 10 cl of lukewarm, lightly salted water
- 4 Asturian onions
- 2 tablespoons of liquid cream
- 3 gr. Cabrales cheese
- Salt
- 1 and 1/2 tbsp. 0.4º olive oil
- 2 eggs
Mix the two flours and add the water little by little and roast well so that both flours are integrated. Leave to rest for 6 hours.
Cut the onion into thin julienne strips and fry gently until dark in colour. Drain well. In a frying pan with a litre of oil previously heated, pour the corn dough in small portions that we stretch in a slightly moistened plastic forming circles of about 8 cm. in diameter and very thin. We give them a nice golden colour and dry them on blotting paper.
Mix 2 tablespoons of poached onion, heat, add the cheese, cream, eggs and salt. Make a lightly stirred mixture and spread it on the 4 cakes.