Papas Chorreadas (Colombia)
Adapted from Recetas de Casa Vieja: Our Native Cooking, by Julia Mora de Duran.
Servings 4
Calories 669kcal
Equipment
- sharp knife
- 6 quart pot
- large skillet
Ingredients
- 8 medium red potatoes one strip peeled from around the middle of the potato
- 2 scallions cut into 2 inch pieces
- water
- 2 tablespoons olive oil
- 3 tomatoes chopped
- 2 medium onions thin sliced
- 1 cup milk
- 8 ounces white cheese such as quesadilla cheese, fresh grated, not pre-grated
- ½ teaspoon salt
- 2 grinds fresh black pepper or more to taste
- 1 green onion thin sliced, optional
- chives chopped, optional
Instructions
- Put peeled potatoes and the scallions into the pot and add just enough water to cover. Bring to a boil and cook for 30 minutes or until tender. Drain.
- ***While potatoes are cooking***
- Add olive to heated skillet. Saute onions and tomatoes until they are tender.
- Add the milk, cheese, salt, and pepper. Stir to combine. Turn down the heat and let the sauce thicken.
- To serve, place drained potatoes on a large serving platter in a single layer. Pour sauce over top, and make sure each potato has some sauce on it. Garnish with sliced green onions or chopped chives.
Nutrition
Calories: 669kcal | Carbohydrates: 81g | Protein: 26g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 66mg | Sodium: 754mg | Potassium: 2390mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1555IU | Vitamin C: 55mg | Calcium: 547mg | Iron: 4mg