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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This version is a little non-traditional, but very simple, easy, and of course, tasty! 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.
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