Papas Chorreadas

Text.

Adapted from here.

Serves _

☒ UNTESTED

Ingredients

Main stuff

• 800 g red potatoes, quartered (or halved new potatoes)
• 800 g tinned peeled tomatoes, drained and chopped
• 400 g double cream
• 300 g onion, chopped
• 125 g soft white cheese
• 3 spring onions (~15 g), chopped
• 3 cloves of garlic, grated
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp thyme
• ½ tsp cumin
• Salt and pepper to taste
• __ g coriander leaves, chopped

Cooking

Boil the potatoes and spring onions in salted water until soft (~15 minutes)

Meanwhile, sauté the onion in the olive oil and butter until translucent. Add the garlic halfway through.

Add the tomatoes, spring onion, cumin, thyme, salt, pepper, and reduce for 5 minutes.

Add 250g cream and the cheese, cover, cook until the cheese melts. Add more cream if the sauce is getting too thick.

Drain the potatoes, serve with the sauce on top and the coriander as a garnish.