Columbian Potatoes with Tomato-Cheese Sauce (Papas Chorreadas)

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Columbian Potatoes with Tomato-Cheese Sauce (Papas

Chorreadas)

 

4 to 6 large potatoes

2 tablespoons butter

1/2 cup finely chopped onion

1 clove garlic, finely chopped

1 scallion, green and white parts, finely chopped

1 cup chopped, peeled tomato

salt and freshly-ground pepper, to taste

1/2 cup cream

1 cup grated Monterey jack,

muenster or other mild white cheese

chopped parsley or cilantro for garnish

 

Boil the potatoes in salted water until they are

cooked through. Drain, peel, and keep warm.

Heat the butter in a saucepan over moderate heat, and

cook the onion and garlic until soft but not brown.

Add the scallion, tomatoes, salt, and pepper and cook

for 5 minutes, stirring occasionally. Add the cream

and cheese and stir until the cheese is melted. Pour

the sauce over the potatoes and sprinkle with chopped

parsley.

Serves 4 to 6.

 

 

 

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