Venezuelan Arepa with Perico

We put the flour in a plate and with water we make a uniform dough, which is not too watery or too hard. Moldable

We make a ball and flatten it, giving it a round shape. We put it in the pan over low heat with a little EVOO so that it does not stick, I cover it so that it is well done inside. It usually takes 10 minutes per side.

Sauteed onion, tomato and egg: put EVOO in the pan and fry first the onion, then the tomato and finally the egg.

Open the arepa and fill it with the sofrito. Inside you can put unsalted butter or AOVE. I like to add cheese

Ready 😋