Salted Potatoes Smothered With Cheesy Tomato Sauce

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

• 8 medium sized red potatoes, or 16/20 small, washed not peeled

• 1 large pot with enough boiling water to cover potatoes with 1 tablespoon salt

• 1 teaspoon olive oil

• 3 bunches green onions, cut half lenghtwise then diagonally, like so:
  

• 3 large red tomatoes, cut in small dice

• 1/2 cup shredded mozzarella cheese or the melty one you want

• 1/2 cup sour cream

• 1 tablespoon gluten free all purpose flour (I use Bob's Red Mill)

• salt to taste

Instructions

1. 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.
   

2. 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.

3. 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.

4. 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...

5. Add shredded mozzarella cheese, sour cream and flour and stir until you see a creamy shiny mixture.

6. Taste and add salt as needed.

7. If sauce is too thick add a little water.

8. 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!