Arepas with Perico - Venezuelan Style Scramble Eggs

Arepas

½ cup corn flour, such as Harina PAN (see note)

Pinch salt

Water

Perico

1 large tomato, chopped

1 small onion, chopped

Salt to taste

4 slices ham, cut in small cubes

4-8 eggs

Parsley, optional garnish

Butter

1 cup cheese (optional)

For the arepas: In a large bowl, mix harina with salt and water. Start with a little water and adding water while mixing until the dough is soft and pliable.

Make balls the size of your hand and put them in an arepa machine, close it and cook for about 10 minutes. Open the arepa machine and you are done. If you do not have a machine, spray a large, nonstick skillet with oil. Flatten the balls until they have a round flat shape. Cook on one side until crunchy. Turnover and cook until crunchy on that side. Place them in the oven at 350 degrees for about 10 minutes. For the perico: Spray a little nonstick spray in a large skillet or a pan, and cook the tomatoes and the onions for about 2 minutes. Add the ham and cook for further 2 minutes. Add the eggs and salt to taste. Scramble ingredients together. Add parsley.

Slice arepas sideways to make a pocket. You can remove some of the insides, or leave it, Butter inside; add cheese and perico.

Serves four.

Cook's note: Harina PAN is a boiled corn flour from Venezuela; it's similar to the main ingredient of the Italian polenta.