Columbian potato recipe
Mar. 7th, 2018 08:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
akinoameA few prefaces to this recipe:
1. Half of my family is Irish. We take our potatoes seriously. If we say a potato recipe is good, it's really good.
2. This recipe comes from my sister's friend Katalina, from when she was in middle school or so (so a long time ago). My best guess is that the correct name is "papas chorreadas," since that recipe most closely matches this.
3. Because the recipe was given to me by my sister from her friend a long time ago...don't go expecting exact measurements and times and all. I'm kind of panicky about that when I'm cooking for the family, since I want to make sure it's done by dinner time, but I used a bag of these, which are about 2 pounds and boil fairly quickly.
4. Don't feel like you have to stick exactly to these ingredients. In the case of the roma tomatoes, I had to substitue plum tomatoes and they turned out delicious anyway. Obviously, I used a bag of small ptoatoes, but that was only because I knew they'd cook faster (also they were on sale). Also, I used whatever cheese I had in the fridge (in this case, colby-jack). It's really easy to customize.
Now, for the recipe:
Ingredients:
6 potatoes
3 roma tomatoes
3 green onions
1 cup shredded cheese
8oz media crema (milk cream/table cream--Nestle makes this as Media Crema--check with canned milk or baking aisles)
Color -- optional. I like to add in some season salt; this just adds a yellow color to it.
Oil -- your choice, just to keep from sticking in the pan
1. Boil the potatoes until they are soft.
2. In a pan, put the onions and tomato with a little bit of oil. Wait until it gets kind of juicy, then add the milk cream, cheese and color (KC: or seasoned salt).
3. Mix, then wait until the cheese melts.
4. When the potatoes are ready, drain from the water and put the sauce over it.
1. Half of my family is Irish. We take our potatoes seriously. If we say a potato recipe is good, it's really good.
2. This recipe comes from my sister's friend Katalina, from when she was in middle school or so (so a long time ago). My best guess is that the correct name is "papas chorreadas," since that recipe most closely matches this.
3. Because the recipe was given to me by my sister from her friend a long time ago...don't go expecting exact measurements and times and all. I'm kind of panicky about that when I'm cooking for the family, since I want to make sure it's done by dinner time, but I used a bag of these, which are about 2 pounds and boil fairly quickly.
4. Don't feel like you have to stick exactly to these ingredients. In the case of the roma tomatoes, I had to substitue plum tomatoes and they turned out delicious anyway. Obviously, I used a bag of small ptoatoes, but that was only because I knew they'd cook faster (also they were on sale). Also, I used whatever cheese I had in the fridge (in this case, colby-jack). It's really easy to customize.
Now, for the recipe:
Ingredients:
6 potatoes
3 roma tomatoes
3 green onions
1 cup shredded cheese
8oz media crema (milk cream/table cream--Nestle makes this as Media Crema--check with canned milk or baking aisles)
Color -- optional. I like to add in some season salt; this just adds a yellow color to it.
Oil -- your choice, just to keep from sticking in the pan
1. Boil the potatoes until they are soft.
2. In a pan, put the onions and tomato with a little bit of oil. Wait until it gets kind of juicy, then add the milk cream, cheese and color (KC: or seasoned salt).
3. Mix, then wait until the cheese melts.
4. When the potatoes are ready, drain from the water and put the sauce over it.