Potatoes with Cheese, Tomato and Onion Sauce

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Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This is a recipe from Elisabeth Lambert Ortiz’s Book of Latin

American Cooking. It is a rich, dense dish, food for the hungry.

Ingredients

  • 6 large potatoes, cleaned
  • 1 oz (25 g) butter
  • 1 medium onion
  • 2 large tomatoes, peeled and chopped
  • Salt and freshly ground black pepper
  • ¼ pint (150 ml) double cream
  • 4 oz (110 g) Cheddar cheese, grated

Method

Boil the potatoes until tender. Drain, peel and keep them warm. Heat the butter and sauté the onion until it is softened. Add the tomatoes, and salt and pepper to taste. Cook for about 5 minutes.

Add the cream and the cheese, stirring until the cheese is partially melted. Pour over the potatoes.

Chuno and Tunta, made from freeze-dried potatoes, have fed the Indians of South America for centuries. Produced in the coldest mountain regions, these foodstuffs were carried down to the lower valleys on the backs of llamas.

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