4 lg. red potatoes
4 green onions
4 oval (Roma) tomatoes
Salt to taste
1/4 c. cooking oil
1/2 c. grated white cheese

Partially peel the potatoes and cook them whole. Meanwhile, chop the onions and tomatoes and saute them in the oil. When the mixture looks like a chunky sauce (about 10 minutes), pour it over the drained potatoes and sprinkle the cheese on top. Cover for a couple of minutes, then serve immediately. Serves 4.