Start by boiling the cassava in plenty of salted water until soft. Let it cool and then carefully remove the fibrous stem running through the centre. Cut the cassava and the onion into cubes.
Lightly fry the onion in a frying pan with extra-virgin olive oil until it turns golden brown and then add the cassava. Stir a couple of times very carefully and add the eggs. Keep stirring until they start to cook and then add the crumbled Paraguay cheese.
Stir for a couple of minutes more to mix everything together. Add a pinch of coriander and you’re good to go! Serve hot, with salt and pepper to taste.