Recipe courtesy of Ingrid Hoffmann
Recipe courtesy of Ingrid Hoffmann
Watch how to make this recipe.
Potato Chorreada
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- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 242
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 34 mg
- Sodium
- 518 mg
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 242
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 34 mg
- Sodium
- 518 mg
Ingredients
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Directions
- 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.
