Papas Chorreadas (Potatoes with tomato and cheese sauce)
Published May 31, 1983
- Total Time
- 40 minutes
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Ingredients
6 medium-size red potatoes
Salt to taste
1 tablespoon vegetable oil
1 medium-size onion, chopped
1 tomato, peeled, seeded and chopped
Freshly ground pepper to taste
1 teaspoon paprika
¼ pound queso blanco (white cheese), crumbled
Nutritional analysis per serving (4 to 6 servings)
38 grams carbs; 13 milligrams cholesterol; 242 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 5 grams fiber; 638 milligrams sodium; 8 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil the potatoes in lightly salted water for about 20 minutes.
- Step 2
Heat the oil in a skillet over medium-high heat, and saute the onion and tomato, stirring often, for 15 minutes, or until the onion is soft. Season with paprika and pepper.
- Step 3
Add crumbled cheese, stir well. Halve the potatoes; serve with sauce.
Queso blanco, a firm, slightly salty white cheese, is sold in many Spanish groceries.
Private Notes