Chorrellana – Bolivian onion and tomato pan

Ingredients for 2 servings:

• 2 m.-sized onion(s) (preferably yellow)
• 3 tomatoes
• salt and pepper
• Chili powder, very hot (Aji) or very hot paprika powder
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Optionally with meat, poultry or egg!

First halve the tomatoes, then cut into very thin half-moon strips. Peel the onions, also halve them, and cut them into very thin half rings (not cubes!). Heat oil in a pan and fry the onions briefly until hot. Then sprinkle with salt, pepper, and aji or hot paprika (either rose paprika or a mixture of sweet paprika and chili) and reduce the heat to low. Add enough water to the pan to just cover the bottom. Slowly sauté the onions, stirring occasionally if necessary. They shouldn’t stick. When the onions are soft, add the tomatoes and continue frying slowly. The tomato juices should run out and the dish should have a slightly saucey consistency. Season to taste. Serve this as a side dish with rice, or in larger quantities as a main course. For meat lovers: Before adding the onions, sear shredded turkey, beef, or pork until well browned. Then continue with the onions as described above, the meat can remain in the pan.