Potatoes bogota-style (papas chorreadas)

6 Servings

Ingredients

Quantity Ingredient
8 larges Baking potatoes; peeled, quartered
3 tablespoons Butter
2 cups Finely chopped onion
3 eaches Tomatoes; peeled, seeded, coarsely chopped
2 eaches To 3) habanera chilies; seeded and minced
⅔ cup Whipping cream
1¼ cup Grated Muenster cheese
Salt & pepper to taste

Directions

AMERICAN MEASUREMENTS

This well-seasoned dish is a specialty of Bogota, Colombia's capital in the highlands. Because it is uncommonly rich, it is an excellent foil for un-sauced or grilled red meats. However, it is outstanding enough to be served as a separate course, as it frequently is in Colombia.

DIRECTIONS: boil the potatoes in lightly salted water until they are just tender. Drain and keep warm.

While the potatoes cook, melt the butter and saute the onion until it is soft. Add the tomatoes and the chilies and continue to cook over medium heat for 5 minutes. Stir in the cream and the cheese and remove the pan from the heat as soon as the cheese begins to melt. Spoon the sauce over the hot potatoes and serve at once.

Makes 6 servings

Per serving:

Calories: 556 (10% protein, 54% carbohydrate, 37% fat) Protein: 14 grams

Total fat: 23 grams

Saturated fat: 10 grams

Cholesterol: 74 mg

Sodium: 245 mg

Carbohydrate: 77 grams

Exchanges: 1 vegetable, 4 starch, 3 fat Source: South American Cooking by Barbara Karoff; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997

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