These are delicious potatoes bathed with a creamy glorious and a little tangy tomato cheese onion sauce...mmm! Can't resist!
We call them Papas Chorriadas back home in Bogotá.
Ingredients
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8 medium sized red potatoes, or 16/20 small, washed not peeled
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1 large pot with enough boiling water to cover potatoes with 1 tablespoon salt
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1 teaspoon olive oil
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3 bunches green onions, cut half lenghtwise then diagonally, like so:
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3 large red tomatoes, cut in small dice
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1/2 cup shredded mozzarella cheese or the melty one you want
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1/2 cup sour cream
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1 tablespoon gluten free all purpose flour (I use Bob's Red Mill)
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salt to taste
Instructions
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Cover the boiling salted water with the potatoes and let them boil gently for about 20 to 30 minutes until the potatoes are knife tender.
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When the potatoes are done drain water and immediately sprinkle a little salt over them. Leave them inside the pot used to cook them, do not cover.
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Meanwhile in a large pan, conventional or non-stick, over medium heat add olive oil and when hot add the cut green onions and mix them around with a plastic spatula.
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As soon as you see them a little wilted, 30 seconds... add the tomatoes and stir them around until the tomatoes start to soften, 30 seconds...
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Add shredded mozzarella cheese, sour cream and flour and stir until you see a creamy shiny mixture.
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Taste and add salt as needed.
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If sauce is too thick add a little water.
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Place potatoes on the serving dish or plate and pour the hot creamy cheesy tomato sauce over them.
Cooking Time
- Having all the ingredients ready, 10 to 15 minutes.
- Cooking potatoes and preparing sauce, about 20 minutes.
- Total timing about 30 minutes.
Notes
These potatoes go fabulous with the Falling Apart Brisket, delicious!