Creamy Potatoes with Cheese and Tomatoes

Ingredients

• 8 to 12 small red-skinned new potatoes
• 1 1/2 teaspoons salt
• 2 Tbsp butter
• 1 medium yellow onion, finely chopped
• 4 large green onions, cut into 1-inch lengths
• 2 large fresh tomatoes, peeled and chopped
• 1/2 cup heavy whipping cream
• 1 Tbsp finely chopped fresh cilantro leaves
• 1/2 teaspoon oregano leaves
• 1/2 teaspoon ground cumin
• Pepper to taste
• 1 cup shredded Mozzarella cheese

Directions

1. Scrub the potatoes well and leave the skins on. Put them in a large pan, add cold water to cover, and stir in about 1 1/2 teaspoons of salt. Heat until the water boils, then lower to a simmer and cook for 20 minutes, until a knife or fork slides in easily. Drain the potatoes. Once they are cool enough to pick up, cut any larger ones into halves or quarters.
2. In a medium skillet set over medium heat, melt the butter. Stir in the chopped onion and the green onions, and cook until they have softened and lost their raw bite. Add the tomatoes and continue cooking for 5 minutes, stirring frequently. Mix in the cream, cilantro, oregano, and cumin. Season with salt and pepper to taste, then let the sauce come to a simmer. Add the cheese slowly while you stir, and cook just until it has melted into the sauce.
3. To serve, ladle the sauce over the potatoes.