Ingredients
- Red Potatoes - 8
- Chicken Stock Cube - 1
- Water - Splash
- Butter - 1 tablespoon
- Vegetable Oil - 1 tablespoon
- Tomato - 1 1/2 cup
- Scallions - 3
- Garlic Powder - 1/4 tsp
- Cumin - 1/4 tsp
- Salt - 1/4 tsp
- Pepper - To taste
- Whipping Cream - 1 cup
- Cilantro - 1 tablespoon chopped
- Mozzarella - 1 cup
Instructions
Place the potatoes and chicken bouillon in a medium saucepan. Cover with water and bring to a boil and cook about 30 minutes until tender. Drain and set a side.
While the potatoes are cooking, heat the oil and butter in a frying pan over medium heat. Add onion and tomatoes, stir and cook about 7 minutes. Add garlic powder, cumin, salt and pepper. Stir and cook 2 minutes more.
Add cream, cilantro and cheese. Mix well and turn down the heat and cook for 3 minutes or until cheese has melted.
In a serving dish place the potatoes and pour the sauce on top. Serve them hot.