Papas Chorreadas (Potatoes with tomato and cheese sauce)

• 6 medium-size red potatoes
• Salt to taste
• 1 tablespoon vegetable oil
• 1 medium-size onion, chopped
• 1 tomato, peeled, seeded and chopped
• Freshly ground pepper to taste
• 1 teaspoon paprika
• 1/4 pound queso blanco (white cheese), crumbled

1. Boil the potatoes in lightly salted water for about 20 minutes.
2. Heat the oil in a skillet over medium-high heat, and saute the onion and tomato, stirring often, for 15 minutes, or until the onion is soft.
3. Season with paprika and pepper.
4. Add crumbled cheese, stir well.
5. Halve the potatoes; serve with sauce.

red potatoes, salt, vegetable oil, onion, tomato, freshly ground pepper, paprika, queso blanco

Taken from cooking.nytimes.com/recipes/2402 (may not work)