2 tbsp. butter
4 scallions, including 2 inches of green top, cut into 1-inch lengths
1/2 c. finely chopped onions
5 tomatoes, peeled, seeded and coarsely chopped, or 1 2/3 c. chopped, drained, canned Italian plum tomatoes
1/2 c. heavy cream
1 tsp. finely chopped fresh coriander
1/4 tsp. dried oregano
Pinch of ground cumin seeds
1/2 tsp. salt
Freshly ground black pepper
1 c. freshly grated fresh Mozzarella or Muenster cheese
8 lg. potatoes, peeled and boiled

In a heavy 8 to 10-inch skillet, heat the butter over moderate heat. When the foam subsides, add the scallions and onions, and cook them, stirring frequently, for 5 minutes, or until the onions are soft and transparent but not brown. Add the tomatoes and cook, stirring, for 5 minutes.

Add the cream, coriander, oregano, cumin, salt and a few grindings of pepper, and, stirring constantly, drop in the cheese. Cook, stirring, until the cheese melts. Traditionally, "chorreada" sauce is served over boiled potatoes or cooked string beans and often accompanies (sobrebarriga). Serves 8.