Papas chorreadas a la colombiana (Potatoes in cheese and chilli sauce)

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Stir in the cream and cheese

Wine and tomatoes, reducing

Ingredients (about 1/2 quantity)

A rich dish from Colombia. , see comments

Ingredients

• 1 kg potatoes
• 40 g butter
• 1 green chilli, finely chopped
• 1 red chilli, finely chopped
• 2 onions, diced
• 2 tomatoes, skinned and chopped
• 125 ml white wine
• 150 ml double cream
• 200 g of cheese, grated or cubed
• Salt and pepper to taste

Method

1. Peel and boil the potatoes.
2. Heat the oil in a pan and gently fry the chillies and onions until the latter are soft.
3. Add the tomatoes and wine cook for a further 5 minutes or so until the sauce has reduced.
4. Stir in the cheese and the cream and cook until the cheese has melted slightly.
5. Season to taste.
6. Serve the potatoes and pour the sauce over them.

Serving suggestions

Good with salad or meat or just as a snack.

Variations

If liked, add finely diced or crushed garlic when frying the onions.

Next day, the left-overs were mashed and grilled in an oven-proof dish so the top was browned and crunchy, delicious.

Chef's notes

I would recommend a softish cheese such as Port Salut or Tetilla.

--JuliaBalbilla 09:51, 13 January 2009 (UTC)