Ingredients
Scale
- 6 medium red potatoes
- 1 tbsp olive oil
- ½ cup scallions (about 3–4 medium stalks) cut into 1 inch (2,5 cm) julienne strips
- 1 clove garlic, finely chopped
- 1 cup (200 g) chopped tomatoes (fresh or canned)
- ½ tsp ground cumin
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated cheese (queso fresco, mozzarella, Parmesan, feta, pepper jack, etc.)
- Salt and pepper to taste
Instructions
- Partially peel the potatoes and place them in a medium pot with enough water to cover them. Season with salt to taste, cover and bring to a boil on high heat. Once they are boiling, reduce the heat to medium and cook for about 40-45 minutes or until tender.
- To make the sauce heat the olive oil in a large pan on medium heat. Then, add the onion and garlic and cook for about 1-2 minutes.
- Add the chopped tomato and season with the cumin. Let it cook for about 5-8 minutes or until the tomatoes are tender.
- Now add the heavy cream, cheese and season to taste with salt and pepper. Cook the sauce until it thickens, about 5 minutes.
- Once the potatoes are cooked and drained serve them and cover them with the sauce.