Administrativia

• 8 to 12 small red-skinned new potatoes (about 1" each)
• 2-3 tablespoons butter
• 1 medium yellow onion, finely chopped
• 4 large green onions, cut in 1" lengths
• 2 large fresh tomatoes, peeled and chopped (substitute 1 can whole chopped tomatoes, drained)
• 1/2 cup half & half
• 1 tablespoon fresh cilantro, chopped
• 1/2 teaspoon oregano leaves
• 1/2 teaspoon ground cumin
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Scrub the potatoes but don't peel. In a large pan, evenly cover potatoes with water. Cover and bring to a boil. Continue cooking for about 15-20 minutes until potatoes are tender when pierced. Drain and place on your serving container (glass baking dish works well). Cut any large potatoes in half or quarters. Cover with foil and place in a warm oven until ready to serve.

Melt butter in a frying pan over medium heat. Add onions and cook until limp. Add the tomatoes and cook, stirring often, for 5 minutes. Stir in the Half & Half, cilantro, oregano, cumin. Continue to stir and add the cheese slowly; cook until the cheese is melted.

Spoon the sauce over the potatoes, salt & pepper to taste, and serve.