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Ingredients

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

Method

1 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. Keep warm.

2 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.

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

Serves 4 to 6.