Papas chorreadas (Colombian potatoes with cheesy tomato sauce)
Tender little potatoes smothered in a creamy, melty tomato and green onion sauce from Colombia, simple and wildly good.
- 40 min total
- 25 min hands-on
- Anyone can make this
- Serves 4
- About $2.37 a serving
- 430 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 lb red potatoes, scrubbed
- 2 tbsp butter
- 7 green onions, thinly sliced
- 4 Roma tomatoes, diced
- ⅓ cup heavy cream
- 1½ cups shredded mozzarella
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 2 tsp salt, divided
- ½ tsp ground cumin
- ¼ tsp black pepper
Each serving has about 430 calories, 17 g protein, 43 g carbs and 22 g fat, and costs about $2.37 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No green onions? Chives work.
- No shredded mozzarella? Provolone slices work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
any potatoes bigger than a golf ball. Put them in a large pot, cover with cold water, add 1 teaspoon salt and over high heat.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Turn the heat to medium and until a fork slides in easily, 15 to 20 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 17 min
Meanwhile, the butter in a large over medium heat. Add the green onions and cook until soft, about 3 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 3 min
Add the tomatoes, cumin and 1 teaspoon salt. Cook, stirring now and then, until the tomatoes break down into a chunky sauce, 8 to 10 minutes.
Medium heatTimer: 9 min
Turn the heat to low and stir in the cream, then the cheese a handful at a time until and smooth.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Low heat
Dolly’s tip: Low heat keeps the cheese silky. If it starts turning stringy, take the pan off the burner and keep stirring.the potatoes and put them on a platter or in bowls. Pour the sauce over, grind on pepper and scatter the cilantro on top.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Vegetarian dinners ›Pantry dinners ›What to make with potatoes and tomatoes ›