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Recipe courtesy of Ingrid Hoffmann

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Papa's Chorreadas (03:28)

Total:: 45 min
Prep:: 15 min
Cook:: 30 min

Yield:: 4 to 6 servings

Level:: Easy

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

Watch how to make this recipe.

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.

My Private Notes

Name: Potato Chorreada
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
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