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Potato Chorreada

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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


  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.