Potato Chorreada (Ingrid Hoffmann) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds baby red new potatoes |
2 tablespoons olive oil |
1 chicken bouillon cube, crushed |
1 (14-ounce) can diced tomatoes, drained |
1 to 2 drops worcestershire sauce |
4 scallions, sliced lengthwise then crosswise into 1-inch strips |
1/4 cup heavy cream |
1 cup grated cheese such as edam or gouda |
salt and freshly ground black pepper |
Directions:
1. 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.
2. 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.
3. 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.
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