Potato Chorreada Recipe

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Ingrid Hoffmann on Food Network
Nutrition per serving    (USDA % daily values)
CAL
437
FAT
64%
CHOL
21%
SOD
73%

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Ingredients for 4 servings

2 tablespoons olive oil

1 1/2 pounds baby red new potatoes

1 to 2 drops Worcestershire sauce

1 cup grated cheese such as Edam or Gouda

1/4 cup heavy cream

Salt and freshly ground black pepper

1 (14-ounce) can diced tomatoes, drained

4 scallions, sliced lengthwise then crosswise into 1-inch strips

1 chicken bouillon cube, crushed