Title: Potatoes Bogota-Style (Papas Chorreadas)
Categories: Vegetable Cheese Blank
Yield: 6 Servings

AMERICAN MEASUREMENTS
8	lg	Baking potatoes; peeled, quartered
3	tb	Butter
2	c	Finely chopped onion
3		Tomatoes; peeled, seeded, coarsely chopped
2		To 3) habanera chilies; seeded and minced
2/3	c	Whipping cream
1 1/4	c	Grated Muenster cheese
		Salt & pepper to taste

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

previous

next