Pappas Chorreadas "Potatoes with Creamy Colombian Salsa"
- 6 medium red potatoes, scrubbed but not
- 1 tablespoon vegetable oil
- 1 medium white onion, thinly sliced
- 2 tomatoes, chopped
- ¼ cup Half and Half
- ¼ cup mozzarella cheese
- salt, fresh
cilantro and black pepper
- 1 package GOYA Sazón with Azafrán
Boil the whole potatoes in lightly salted
water for about twenty minutes.
Meanwhile, heat the oil in a skillet over
medium high heat and saute the onion and tomato, stirring often, for about 3
minutes or until the onion is very soft.
Season with Azafran and cilantro.
Remove from heat; add cheese, stir well.
Top the potatoes with the salsa and serve.