• 3 medium potatoes
  • ½ onion
  • Extra virgin olive oil
  • 30g California walnuts
  • Salt to taste
  • 4 eggs
  • 30g Roquefort cheese
  • 30g gorgonzola


  1. Peel and cut the potatoes and the half onion. Put them in a microwave-safe bowl with a little olive oil and stir well. Bake them for 5-10 minutes until they are cooked, depending on the oven.
  2. While this happens, beat the eggs with the salt.
  3. Turn on the stove and in a pan with olive oil, put the potatoes and the onion. Stir it for a few seconds and add the gorgonzola and Roquefort cheese and the chopped California walnuts.
  4. Stir again and add the egg. Carefully make small holes so that the egg goes in and spreads all over the pan without touching the edges of the pan.
  5. Once cooked on one side, turn it over and cook the other side as well. Serve on a plate and enjoy.
  6. Add the canned tomatoes, soy sauce, ketchup, and sugar to the vegetables and simmer until reduced. Add the walnuts and add the dashi soup and stir. Add the pasta to the sauce and then add the cheese and stir.
  7. Arrange on a plate and top with the parsley and chopped walnuts.