Egg Tortilla with Chaya

Bring a pot of water to a rolling boil. Carefully add the Fresh chaya leaves and blanch for 1 to 2 minutes. Drain the chaya leaves and immediately plunge them into an ice bath to stop the cooking. Once cooled, squeeze out as much excess water as possible from the chaya leaves and finely chop them.

Peel and finely dice the White onion. Mince the Garlic. Finely dice the Serrano pepper.

In a medium non-stick skillet, heat 15 grams of the Vegetable oil over medium heat. Add the diced White onion, Serrano pepper, and minced Garlic. Sauté until the White onion is translucent and softened, about 5 minutes. Remove from heat and set aside.