Oregano and Tomato Traditional Venezuelan Arepa de Maíz con Huevo

Method

1. Before forming, mix oregano into the arepa dough. 2: After cooking, brush tomato sauce over the arepas.
2. In a pot, combine cornmeal, water, milk, and salt. Cook over medium heat, stirring constantly until thickened and the mixture pulls away from the sides of the pot.
3. Remove from heat and let cool slightly. Stir in the beaten egg, grated cheese, and chopped onion until well combined.
4. Form the mixture into flat rounds, about 1/2 inch thick. Heat a non-stick skillet over medium heat and add butter. Cook each arepa for 2-3 minutes per side until golden brown and crisp on the edges.