Developed by Ramon's great-grandmother.
Ingredients (for 5 people):
10 new potatoes
1 large red onion
1/2 c. balsamic vinegar
1 bunch of parsley
Chop the red onion and soak it in the balsamic vinegar for as long as
you can get away with. Overnight is not too long -- the soaking is the
key to this and other Dominican dishes. To stall hungry consumers,
have them cube the new potatoes and boil them. Sautee the red onions
in the vinegar until translucent. Add the boiled new potatoes. Stir
(but do not completely mash the potatoes). Beat egg and then pour
evenly over almost-done potatoes. Sprinkling on some chopped parsley
at the end makes a good color contrast against the red new-potato skins
and the yellow scrambled eggs.
Copyright 1998 Ken Shirriff