Potato Chorreada Recipes

Steps:

• Cover the potatoes in cold, salted water. Bring to a boil, reduce heat and simmer on medium-high heat for approximately 20 minutes or until tender in the center.
• In a separate skillet and on medium heat, heat the oil and gently cook the chicken bouillon cube, tomatoes, Worcestershire sauce and scallions for about 5 minutes. Add the cream, 1/2 cup cheese, salt and pepper and continue to cook until the cheese has melted. Set aside.
• Drain the potatoes and place them in a serving dish. Pour the tomato and scallion mixture over the potatoes. Top with remaining 1/2 cup cheese. Serve hot.

Steps:

• Boil the potatoes in lightly salted water for about 20 minutes.
• Heat the oil in a skillet over medium-high heat, and saute the onion and tomato, stirring often, for 15 minutes, or until the onion is soft. Season with paprika and pepper.
• Add crumbled cheese, stir well. Halve the potatoes; serve with sauce.

Steps:

• Boil the whole potatoes in lightly salted water for about twenty minutes.
• Meanwhile, heat the oil in a skillet over medium high heat and saute the onion and tomato, stirring often, for about 15 minutes or until the onion is very soft.
• Season with paprika and pepper.
• Remove from heat; add cheese, stir well.
• Halve the potatoes and serve with the onion/cheese sauce.

Steps:

• Saute onion in oil until soft, about 10 minutes.
• Add tomatoes, salt and pepper. Saute 5 minutes.
• Stir in cream & cheese until cheese begins to melt.
• Arrange potatoes on serving platter and top with sauce.
• Enjoy!
• Serves 6.