Papas Chorreagas II

This version is a little non-traditional, but very simple, easy, and of course, tasty!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb potato, peeled and cut in half lengthwise
• 1  chicken bouillon cube
•  salt and freshly ground black pepper
• 1  tablespoon olive oil
• 1⁄2 cup sweet onions or 1⁄2 cup green onion, chopped fine
• 2  tomatoes, chopped fine
• 1⁄4 cup fresh parsley or 1⁄4 cup fresh cilantro, chopped
• 1  teaspoon ground cumin
•  sazon goya con culantro y achiote (optional)
• 1⁄4 cup queso fresco (to taste)
•  sliced green onion, for garnish

Directions

1. Place potatoes in a saucepan, cover with water, drop in chicken bouillon, and a little salt; boil until tender.
2. Meanwhile, heat oil in a skillet, over medium heat, and cook onions, tomatoes, and parsley until onions are softened; season with cumin, sazon, salt and pepper.
3. Place cooked potatoes into a serving bowl, pour tomato sauce over, covering potatoes, crumble cheese over top, and garnish with green onions, if desired.