New potatoes tossed with a creamy sauce of Mozzarella, tomatoes, onions, cilantro and oregano. Inspired by Colombian papas chorreadas!
This recipe for creamy potatoes with cheese and tomatoes is customized from one we present in Sunset Magazine years in the past, and is impressed by a traditional dish in Colombian cooking—papas chorreadas.
Potatoes are boiled in salted water, then smothered in a sauce made with contemporary tomatoes, onions, cream, and cheese. So good!
It’s like a tacky, creamy, tomato-y pasta, besides with potatoes as an alternative of pasta. We’re additionally tossing in some oregano, cumin, and cilantro which work superbly with the sauce.
Recipes and photographs have been up to date; first printed 2005.
Creamy Potatoes with Cheese and Tomatoes Recipe
- eight to 12 (about 1 pound) small red-skinned new potatoes
- 1 half teaspoons salt
- 2 Tbsp butter
- 1 medium yellow onion, finely chopped (about 1 half cups)
- four massive inexperienced onions, lower into 1-inch lengths
- 2 massive contemporary tomatoes, peeled and chopped
- half cup heavy whipping cream
- 1 Tbsp finely chopped contemporary cilantro leaves
- half teaspoon oregano leaves
- half teaspoon floor cumin
- Pepper to style
- 1 cup shredded Mozzarella cheese (contemporary Mozzarella works properly too!)
1 Boil the potatoes: Scrub the potatoes; don’t peel. Place the potatoes in a big pan and canopy with chilly water and about 1 half teaspoons of salt. Bring to a boil and simmer for 20 minutes, or till tender when pierced. Drain. When cool sufficient to deal with, lower massive potatoes in halves or in quarters.
2 Make the sauce: Melt the butter in a medium skillet over medium warmth. Add the chopped onion and inexperienced onions and cook dinner till wilted.
Add the tomatoes and cook dinner, stirring usually, for five minutes.
Stir within the cream, cilantro, oregano, cumin. Add salt and pepper to style, and convey to a simmer. While stirring, slowly add the cheese and cook dinner till the cheese is melted.
three Serve: Spoon the sauce over the potatoes to serve.
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