Papas Chorreagas Ii - cooking recipe

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

Preparation

Place potatoes in a saucepan, cover with water, drop in chicken bouillon, and a little salt; boil until tender.
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.
Place cooked potatoes into a serving bowl, pour tomato sauce over, covering potatoes, crumble cheese over top, and garnish with green onions, if desired.