My Good Friday recipe: Cuajado de pepitona with potatoes and carrots. [Esp- Eng]

Since childhood we have been taught that on Good Friday we do not eat meat, so on that day it is customary to prepare curds, omelets or fish or seafood stews. Today I bring you a delicious cuajado de pepitona with potatoes and carrots, ideal for this occasion. I tell you that everyone has their own way of preparing them and there is a variety of them. This mollusk is rich in proteins and minerals, very nutritious. Besides, with it we can create an infinite number of dishes, such as stewed pepitonas, tortillas, curds, vinaigrettes, salads, soups, or we can simply eat it out of the shell with a little lemon juice. I hope you like them and are encouraged to prepare them.

For the stewed pepitonas:
01 kilo of pepitona, 03 branches of chives, 01 onion, 10 sweet peppers, 01 red pepper, 03 cloves of garlic, 01 tablespoon of soy sauce, 01 tablespoon of paprika, 01 lemon, salt and pepper to taste.

For the curd:

06 eggs, 03 potatoes, 01 carrot, 01 onion, 01 tablespoon of wheat flour, salt and pepper to taste.

We start this recipe by peeling the potatoes and the carrot, cut them in squares and cook them until they are soft. Peel the onion and cut it in slices, fry it. Set aside.

While the potatoes and carrots are cooking, the next step is to cook the pepitonas. For them we wash them very well, cook them for 15 minutes and then clean them and cut them into small cubes, add lemon and wash them again.

Cut the onion, sweet peppers, chives, red pepper and garlic into pieces and process them in a mincer.

In a frying pan put oil and when it is hot add the chopped seasonings and fry, then add the pepitonas, the chopped chive leaves and add three tablespoons of water.

Season with salt, pepper, soy sauce and paprika, cover and cook for five more minutes and that's it.

Once all the preparations are ready, in a bowl beat two eggs, add salt and add the stewed pepitonas, fried onions, potatoes and cooked carrots and stir.

Separately, in another bowl add the remaining eggs and add salt, pepper and wheat flour and beat very well with the help of a whisk; it can also be done with an electric mixer.

And now we make our curd. In a previously greased and hot frying pan we pour the egg mixture, then we add the pepitonas mixture. Let it cook over low heat for five minutes, then with the help of a plate we turn it over to cook on the other side, five more minutes and it's ready.

Serve hot to enjoy this delicious cuajado de pepitona that you can accompany with the garnish of your choice. Today I served it with rice and slices. I hope you liked it.