Potato Chorreada

1. 1

   Cover the potatoes in cold, salted water.

2. 2

   Bring to a boil, reduce heat and simmer on medium-high heat for approximately 20 minutes or until tender in the center.

3. 3

   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.

4. 4

   Add the cream, 1/2 cup cheese, salt and pepper and continue to cook until the cheese has melted.

5. 5

   Set aside.

6. 6

   Drain the potatoes and place them in a serving dish.

7. 7

   Pour the tomato and scallion mixture over the potatoes.

8. 8

   Top with remaining 1/2 cup cheese.

9. 9

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.