Potato Chorreada

• 1 1/2 pounds baby red new potatoes
• 2 tablespoons olive oil
• 1 chicken bouillon cube, crushed
• 1 (14-ounce) can diced tomatoes, drained
• 1 to 2 drops Worcestershire sauce
• 4 scallions, sliced lengthwise then crosswise into 1-inch strips
• 1/4 cup heavy cream
• 1 cup grated cheese such as Edam or Gouda
• Salt and freshly ground black pepper

1. Cover the potatoes in cold, salted water.
2. Bring to a boil, reduce heat and simmer on medium-high heat for approximately 20 minutes or until tender in the center.
3. In a separate skillet and on medium heat, heat the oil and gently cook the chicken bouillon cube, tomatoes, Worcestershire sauce and scallions for about 5 minutes.
4. Add the cream, 1/2 cup cheese, salt and pepper and continue to cook until the cheese has melted.
5. Set aside.
6. Drain the potatoes and place them in a serving dish.
7. Pour the tomato and scallion mixture over the potatoes.
8. Top with remaining 1/2 cup cheese.
9. Serve hot.

baby red new potatoes, olive oil, chicken bouillon cube, tomatoes, worcestershire sauce, scallions, heavy cream, grated cheese, salt

Taken from www.foodnetwork.com/recipes/ingrid-hoffmann/potato-chorreada-recipe.html (may not work)