Smothered Potatoes - Papas Chorreadas, Colombia - cooking recipe

Ingredients

8 medium red potatoes
1 small white onion (chopped finely)
1 bunch green onion (chopped in 1/2 bits, reserve a tablespoon or so for garnish)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon turmeric (or anato. The recipe calls for Saffron but that stuff is expensive! It's just for color.)
2 tablespoons butter
2 medium tomatoes (diced)
1/4 cup chopped fresh cilantro
3/4 cup heavy whipping cream
6 ounces mozzarella cheese

Preparation

1.\tScrub the potatoes and place in a large pot of boiling, salted water. Boil until tender when pierced with a fork. Drain potatoes and let cool slightly.
2.\tFinely chop the shallots or onion. Chop the white part and a inch or two of the green part of the scallions into 1/2 inch lengths. Finely chop the rest of the green parts of the scallion and reserve for a garnish.
3.\tMelt the butter in a large skillet. Saute the 1/2-inch pieces of scallion, the shallots, the cumin, and the chile powder in the butter until soft, about 5 minutes.
4.\tAdd the diced tomatoes and cilantro, and cook until the tomatoes are soft and fragrant. Add the tablespoon of flour and stir briefly.
5.\tStir in the cream, anato and cheese, and heat until sauce just comes to a boil and cheese is mostly melted. Remove from heat.
6.\tSlice potatoes into halves or wedges, and arrange potatoes onto a platter. Pour sauce over potatoes. Garnish with chopped green onion.