onion, tomato - potatoes

• 8 to 12 small red-skinned potatoes
• 2 Tbsp butter
• 1 med onion, finely chopped
• 4 large green onions, cut in 1-inch lengths
• 2 large fresh tomatoes, peeled and chopped
• 1/2 cup cream
• 1 Tbsp finely chopped fresh cilantro leaves
• 1/2 teaspoon oregano leaves
• 1/2 teaspoon ground cumin
• Salt and pepper
• 1 cup shredded cheese

 

 Scrub the potatoes; do not peel. Place the potatoes in a large pan, cover with water and boil, covered, until tender when pierced, about 20 minutes. Drain and place in a serving container.

 While the potatoes are boiling, melt butter in a frying pan over medium heat. Add chopped onion and green onions and cook until limp. Add the tomatoes and cook, stirring often, for 5 minutes. Stir in the cream, cilantro, oregano, cumin, and salt and pepper to taste. While stirring, slowly add the cheese and cook until the cheese is melted.

 If potatoes are not small, cut them in halves or quarters. Spoon the sauce over the potatoes.