Preparation

step 1: wash the potato well and boil in salted water for 20 to 25 minutes. remove and wait until they are warm to peel.
step 2: fry the onion until it appears transparent, add the chopped tomato and saffron, cook for two to three minutes. Add a well of water and bring to a boil, add the two tablespoons of cornstarch and stir continuously until the mixture thickens, approximately for 10 minutes over low heat. serve the potato bathed with the sauce and grated cheese.
tricks, secrets and variants for the potato chorriada:

• the sauce can be blended to make it finer.

Ingredients

  • • 1 kg. of potatoes
  • • 250 grs. of tomato
  • • 200 grs. of onion
  • • 2 tablespoons cornstarch
  • • 50 grs. double cream cheese or any cheese suitable for melting
  • • saffron, parsley and salt